Go Back
+ servings
Tamarind imli chutny scaled 1
Indian Tamarind (imli) chutney (an heirloom recipe)
Tamarind chutney is a constant companion to chaat (Indian savory snacks). This recipe, that has been passed down through generations in my mom's family, promises the authentic taste of Indian tamarind chutney.
0 from 0 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Spices & Condiments
Cuisine Indian
Servings 16
Calories 36 kcal


  • 1/2 cup tamarind pulp (preferably homemade)
  • 1/2 cup jaggery (gur) (or sub with coconut palm sugar or brown sugar)
  • 1/2 tsp Himalayan black salt* (also known as Kala Namak)
  • 1/4 tsp pink Himalayan salt (can sub with table salt)
  • 1 tsp garam masala
  • 1/8 tsp red chili powder (or to taste; can sub with equal amount cayenne pepper powder)


  • Add the tamarind pulp, jaggery, chili powder, and pink Himalayan salt to a small, heavy-bottom pot and cook over medium heat, stirring to mix the two ingredients. Once the mixture has come to a boil, add the garam masala and Himalayan black salt. Stir to mix well and take the pot off the stove.
  • The chutney consistency is similar to that of cake batter and shouldn't be too runny. Enjoy with your favorite snacks or with main meals as a condiment.


*if black salt is not available, move on with regular table salt. 


Serving: 0.5tbspCalories: 36kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 110mgPotassium: 24mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!