Imli (Tamarind) Chutney

The very name brings water to the mouth!
Super easy

Imli (Tamarind) Chutney
Cooking time


For 4 Person(s)


  • 0.25 cup(s) tamarind pulp (not concentrate)
  • 1 cup(s) water
  • 0.25 teaspoon(s) cumin seeds
  • 0.25 cup(s) dark brown sugar
  • 4 Slice(s) ginger, 1/8 inch each
  • 0.25 teaspoon(s) salt, or as desired
  • 0.25 teaspoon(s) garam masala

Imli (Tamarind) Chutney Directions

  1. In a 1-quart saucepan, combine tamarind pulp and water and boil together for 1 minute, stirring to break up tamarind. Set aside for 15 minutes.
  2. In a small frying pan, dry roast cumin seeds over medium heat until they turn brown. Remove from heat and grind into coarse powder.
  3. Strain tamarind pulp through a dry clean cloth squeezing out the juice into a bowl. Throw away pulp and put the juice back in the saucepan.
  4. Add ground cumin, brown sugar, ginger, and salt and bring them to a boil.
  5. Turn down heat and simmer until mixture turns into thin syrup.
  6. Remove from heat, stir in garam masala, and remove ginger slices.
  7. Serve at room temperature.
  8. Can be refrigerated for up to two weeks.
  9. Goes great with samosa, cutlet, potato chops, pakauri, etc.