Go Back

Tamarind Chutney (Imli Chutney)

tamarind chutney

Tamarind Chutney (Imli Chutney)

5 from 10 reviews
Pin Recipe Print Recipe


  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 cups water
  • 1 cup sugar jaggery or coconut sugar, to taste
  • 2 tablespoons tamarind paste
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne


  • In a dry skillet, add cumin seeds and fennel seeds and stir-fry until brown and fragrant. Grind these spices in a spice blender.
  • Combine all of the ingredients, including the freshly ground cumin and fennel, in a small saucepan over medium heat.
  • Cook for 20-25 minutes or until the chutney has slightly thickened and coats the back of a spoon. You will want to stir occasionally during this time.
  • Allow the mixture to cool down, strain the liquid through a strainer, then serve.
  • Store in an airtight container in the fridge for up to one week or put it in the freezer for longer storage.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!