Tamarind Chutney Recipe | Sweet & Tangy Indian Dip
Tamarind Chutney Recipe | Easy Indian Sweet & Tangy Dip for Snacks
Learn how to make traditional tamarind chutney at home with tamarind pulp, jaggery, and spices. Perfect sweet and tangy dip for samosas, pakoras, chaat, and street food.
Tamarind Chutney Recipe
Tamarind chutney (also known as imli chutney or saunth chutney) is a classic Indian condiment made with tamarind pulp, jaggery (or sugar), and a blend of spices. It has a perfect balance of sweet, tangy, and mildly spicy flavors, making it an essential dip for samosas, pakoras, chaats, pani puri, and Indian street food snacks.
This chutney is easy to prepare at home and can be stored for weeks, making it a must-have in every kitchen.
๐ Ingredients
- 1 cup tamarind pulp (or ½ cup seedless tamarind soaked in warm water)
- ¾ cup jaggery (or brown sugar)
- 2 cups water
- 1 teaspoon roasted cumin powder
- 1 teaspoon ginger powder (saunth)
- ½ teaspoon red chili powder
- ½ teaspoon black salt (kala namak)
- Salt, to taste
๐ฉ๐ณ Instructions
- If using seedless tamarind, soak it in warm water for 20 minutes. Mash and strain to extract pulp.
- In a pan, combine tamarind pulp, jaggery, and water.
- Cook on medium heat until jaggery melts and the mixture thickens slightly.
- Add roasted cumin powder, ginger powder, chili powder, black salt, and regular salt.
- Simmer for 8–10 minutes until the chutney reaches a smooth, pourable consistency.
- Cool completely before storing in a clean glass jar.
๐ Serving Suggestions
- Serve with samosas, pakoras, and kebabs.
- Drizzle over chaat items like bhel puri, sev puri, or dahi puri.
- Use as a dip with grilled meats or snacks.
- Pair with mint chutney for a perfect chutney combo.
๐ก Tips & Variations
- Thicker Chutney: Cook longer for a thicker consistency, perfect for dipping.
- Thinner Chutney: Add more water if you prefer a runnier texture for drizzling over chaat.
- Sweet & Spicy: Adjust jaggery and chili powder to balance sweetness and heat.
๐ Storage
Store tamarind chutney in an airtight jar in the refrigerator for up to 3–4 weeks. You can also freeze it in small portions for longer shelf life.
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