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Sweet tamarind chutney/meethi chutney/imli chutney

Sweet tamarind chutney is a must for every chaat and goes well with many snacks as an accompaniment. The sweetness of jaggery and tanginess of tamarind, tingle your taste buds and make it irresistible. My son loves it and I have to stock it for him in my refrigerator. It can be refrigerated for 4-5 weeks if boiled properly.
Serves6 Persons
Preparation Time2 minutes
Cooking Time15-20 minutes

For making tamarind pulp/paste
  • ½ cup dried sour tamarind/red imli
  • 1 ½ cup of water
For boiling tamarind pulp/paste
  • 3/4 cup of water
  • Tamarind paste
  • ¼ cup of crushed jaggery/gur (quantity can be varied according to preferred sweetness)
  • ¼ tsp of salt
  • ¼ tsp of black salt/kala namak (optional)
  • ½ tsp of roasted cumin/zeera powder
  • ½ tsp of red chilli powder
  • ¼ tsp of garam masala 
  • ¼ tsp of dried ginger powder (optional)
  • 2 thinly sliced dried dates/khajoor (optional)
  • 1 tsp of dried raisins/kishmish (optional)
For tempering
  • 2 tsp of cooking oil
  • ½ tsp of cumin seeds
  • A pinch of asafoetida (optional)
For making tamarind pulp/paste
  1. Heat tamarind in 1 cup of water for about 5-7 min on medium flame.
  2. Let it cool. Mix well
  3. Add the remaining 1/2 cup of water
  4. Press the pulp against the walls of the strainer using a spatula to extract as much as possible.
  5. Throw the fibrous waste left out in the strainer and keep the pulp ready for boiling.
For boiling tamarind pulp/paste
  1. Heat a small vessel. Add the tamarind pulp and 3/4 cup of water. Mix well.
  2. Add the crushed jaggery/gur. Keep stirring to let it dissolve. 
  3. Add the remaining ingredients and let it boil for 10 minutes.
For tempering
  1. Take a long handled spoon. Add oil and let the oil to get heated. Add cumin seeds and asafoetida powder. Let the cumin seeds turn light brown. Transfer the hot spoon gently into the tamarind pulp vessel.
  2. Keep aside for cooling.
  3. Serve cold with Indian chaat or snacks like fritters/pakoras.
  • If the long handled spoon is not available for tempering, use any small vessel for tempering and transfer the tamarind pulp in this vessel.
  • Dried dates and raisins add to the sweetness of the tamarind chutney and give it a rich look and taste. My grandmother use to prepare it in this way.
  • In place of tamarind pulp, 4-5 tbsp of dried mango/amchur powder can be used.
  • In place of jaggery, granulated sugar can be used. ( little taste will vary)
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Recipe@Click

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