Imli Chutney Recipe | How to make Imli Chutney

Imli Chutney

Imli Chutney Imli Chutney is a must for chaat items, be it sev puri, paani puri, dahi wadas, samosa chaat, dhoklas etc. Tangy and sweet at the same time, one can never have enough of it when gorging on savory chaats. It is a base taste, along with spicy flavor for all chaat and street food. It adds its unique flavor that is the essence of all such chat-pata food items. Make it fresh and hygienic at home with the following recipe.
Course Snacks
Cuisine Indian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 90 kcal
Author Anju Bhagnari


  • 60 grams Tamarind
  • 60 grams Jaggery (Increase if more sweet taste preferred)
  • 60 grams Dates (seedless)
  • ½ teaspoon Sonth Powder
  • ½ teaspoon Cumin Seeds Powder
  • ½ teaspoon Saunf Powder
  • ¼ teaspoon Red Chilli Powder
  • Black Salt to taste
  • Water as needed


  1. Slice the dates.
  2. Wash the tamarind in running water a few times.

  3. Chop the jaggery.

    Imli Chutney ingredients
  4. Take 5 cups of water in a thick bottom pan.

  5. Soak the tamarind, dates, and jaggery for about an hour.

    Imli Chutney cooking process
  6. Place it on low flame and cook for 10 minutes.

  7. Let it cool and then mash either with the fingers or with a potato masher.

    Imli Chutney sieving process
  8. Strain and press with the back of a spoon to remove as much as possible tamarind pulp.

  9. Threads, impurities etc will be left behind. Discard them.

  10. Place the collected liquid again on the flame to simmer for 10 to 15 minutes.
    Boiling Imli Chutney
  11. Season with the red chilli powder, saunf powder, cumin seeds powder, sonth powder, and black salt.

  12. Shut off the flame when the chutney looks thick.

  13. It will get more thicken on cooling, hence adjust cooking time accordingly.

  14. Let it cool to room temperature.

  15. Store in the fridge to chill and use in chaats.

    Imli Chutney Recipe

Recipe Notes

The original quantity of 5 cups of water will be reduced to almost 1½ cups of the chutney.


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