Imli Chutney
Veg
Vegan
Tamarind and date chutney — tamarind pulp cooked with seedless dates, jaggery, black salt, roasted cumin, and dry ginger into a thick, sweet-sour-spiced brown sauce. The dates add body and sweetness while the black salt adds a sulphurous depth absent from plain tamarind chutneys. The essential sweet condiment of Delhi chaat culture — used on papdi chaat, golgappa, samosa, dahi bhalle, and every chaat preparation.
Cuisines
Rajasthani
Haryanvi
Awadhi
Banarasi
Bihari
Mughlai
Punjabi
Delhi
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | tamarind pulp |
| 1 cup | jaggery |
| 1 teaspoon | roasted cumin powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | black salt |
| 1/2 teaspoon | salt |
| 1 teaspoon | fennel seeds |
| 1 cup | water |
Instructions
- 1 In a saucepan, combine tamarind pulp and jaggery with water.
- 2 Bring the mixture to a boil over medium heat, stirring occasionally.
- 3 Reduce the heat and let it simmer until the jaggery is completely dissolved.
- 4 Add roasted cumin powder, red chili powder, black salt, regular salt, and fennel seeds.
- 5 Continue to simmer for another 5-7 minutes until the chutney thickens to your desired consistency.
- 6 Remove from heat and let it cool to room temperature.
- 7 Strain the chutney to remove any solids, if desired.
- 8 Serve the chutney as a dip or condiment with snacks or meals.
Tips
Adjust the consistency of the chutney by adding more water if needed. Store in an airtight container for up to a week in the refrigerator.