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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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Spices & Condiments
Cuisine Indian
Servings 16
Calories 36 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

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

Nutrition

Serving: 0.5tbspCalories: 36kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 110mgPotassium: 24mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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