Imli Ki Chatni | Sweet Tamarind Chutney for Chaat

I am a crazy fan of Indian snacks easy recipes and I have a special soft corner for chaat recipes. Previously, when I was in school, whenever I crossed any Chaat corner, I could not stop drooling and always ended up by having some chaat. But later, I understood that homemade things are much healthier and started preparing Chaat recipes at home.

For any Chaat recipe, three types of chutneys are the most essential components. They are also used as perfect dips with fried items. So, I frequently prepare Tamarind Chutney, Green chutney and Red chutney at home to accompany the evening snacks and especially when I plan to prepare chaat recipes at home. I serve my handmade Chaat to both the elders and kids of my family without a pinch of hesitation. A homemade snack is always an ideal treat for each member of any family.

Imli ki chatni is a very quick and easy Indian Chutney recipe. It is a very simple recipe which requires minimal effort to be prepared. This sweet and tangy chutney is prepared with very specific ingredients which are easily available in any Indian pantry. Whenever I plan for any chaat preparation, I always prepare this delectable condiment first because this chutney really lasts for long. The best part of this chutney is that you can easily store it for couple of months in your refrigerator.

Imli ki chatni for chaat is known by different names in India. Many people refer it as Meethi Chutney or Sweet Chutney. Many places it is known as Saunth chutney. Now a days, it is famous worldwide as Tamarind chutney or Sweet Tamarind chutney.

Indian Chutney Recipe

Each Indian chutney recipe has its own dignity. Each recipe plays a vital role to enhance the taste and flavour of Indian food. There are hundreds of chutney recipes that are prepared in India and every recipe is unique. Every region has its own unique style, texture, flavour and taste of Chutneys. Indian Chutneys vary across different tastes like sweet, salty, sour, chilli hot etc. Imli ki chatni or Sweet Tamarind Chutney is one of the finest examples of Indian sweet and tangy condiments.

Imli ki chatni with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. If you follow the instructions properly then you will get the perfect Imli ki chatni for chaat recipes.

Imli ki chatni and its use

Imli ki chatni is more than a condiment in Indian cuisine. It is not only used to enhance the taste of Indian street food, but many people also prefer to have it simply because of its irresistible taste. Undoubtedly, I am one of them. Whenever I have craving for something sweet and tangy, I take a spoon full of Imli ki chatni and have it.

Imli ki chatni is an integral part of Indian chaat recipes. It has the perfectly balanced spicy flavour which is very necessary to enhance the flavour of any chaat recipe. The sweet and tangy taste of the chutney recipe completes the dish from every angle. It is used in bhel puri, papdi chaat, masala puri, sev puri, ragda pattice, ragda, aloo tikki chaat and I can go on and on. In short, any chaat recipe is incomplete without chutney with red chillies.

Popularity of Imli ki chatni

How to make Tamarind Chutney?

Normally, Imli ki chatni is prepared in two different ways. One is called Imli ki chatni for chaat and another is called Halwai Style Imli ki chatni. Today, I am going to share the first type with you.

In this chutney recipe, I have used jaggery as sweetener. Many people use sugar too, but it wouldn’t create the authentic flavour of the street food chutney. Many people also use dates as a sweetener to make the chutney healthier. I too agree that the addition of dates make the chutney yummier and I will share that recipe with you shortly. But the flavour of Date Tamarind Chutney and Jaggery Tamarind Chutney are quite different from each other. According to me, for authentic chaat recipes Jaggery Tamarind Chutney works best.

First, I have soaked the tamarind in water for an hour and then deseeded them. Then I have squeezed out the pulp from tamarind. I have strained out the pulp with the help of a strainer. You can directly use readymade tamarind pulp too to reduce the effort and preparation time. But be careful to use readymade tamarind pulp because they are much concentrated than fresh tamarind pulp.

In Imli ki chatni for chaat, oil is not used unlike Halwai Style Imli ki chatni. First tamarind pulp is added to the pan and then water is added into it. After this, jaggery is added into the mixture and cooked in medium high flame until the jaggery gets dissolved completely.

To flavour up the Chutney recipe, I have added ginger paste and some ground spices like Asafoetida, black pepper, chaat masala, roasted cumin powder and garam masala. Other than these, I have added small amount of salt and black salt into the chutney. It enhances the taste of the Imli ki chatni. I have added red chilli powder too in this recipe. It gives better colour and a ting of heaty taste to the chutney.

When the chutney starts to boil, cook it in medium low flame to get the desired consistency. I personally don’t like too thick Imli ki chatni for chaat. I always prefer this chutney which contains moderate consistency and can be drizzled over the chaat recipes.

Ingredients:

• 100 Grams Tamarind, deseeded or 75 Grams Tamarind Pulp (Readymade)
• 1 cup Water to soak the tamarind
• 1 cup Water for the chutney
• 1 cup grated Jaggery, tightly packed
• 1 teaspoon Ginger paste
• ¼ teaspoon Asafoetida (Hing)
• ¼ teaspoon black Pepper powder
• ½ teaspoon Chaat masala
• 1 teaspoon Roasted Cumin powder
• 1 teaspoon Red Chilli powder
• 1 teaspoon Garam Masala powder
• ½ teaspoon Black Salt
• ½ teaspoon Salt

1. Soak the Tamarind in 1 cup of water for an hour and then squeeze out the pulp from the Tamarind. Deseed the Tamarind and strain the content with the help of a strainer.
2. Transfer the Tamarind pulp into a pan.
   

3. Add 1 cup of water into the pan.
   

4. Add grated Jaggery into the pan and stir the content.
   

5. Put the pan on flame and cook it in medium flame for 5 minutes until the mixture get even.
6. Add ginger paste, salt, black salt, red chilli powder into the mixture one by one and give a nice stir.
   
   
   
   

7. Cook it in medium flame until the raw smell of ginger goes away.
8. Add the ground asafoetida, black pepper, chaat masala, roasted cumin powder into the pan and give a nice stir.
   
   
   
   

9. Put the flame in high and cook it until the chutney simmers. Stir in between.
   

10. Add garam masala powder and give a quick mix.
    

11. Put the flame in low and cook it for 10-12 minutes until you get the desired consistency. Stir the chutney in between.
    

12. Switch off the flame and put the pan down.