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Imli Ki Chutney

Lipsmacking chaat chutney that makes a fabuous dip for any Indian snack.
Prep Time 10 mins
Cook Time 15 mins
4 hrs
Total Time 4 hrs 25 mins
Course Preserves
Cuisine gluten free, Indian


To extract tamarind pulp

  • 1/2 cup tamarind
  • 2 cups drinking water

To cook the chutney

  • 1 tsp cooking oil
  • 1/2 tsp dry ginger powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/8 tsp Asafoetida
  • 1/2 cup jaggery Crushed.
  • 1/2 tsp black salt
  • salt to taste


  • Soak the tamarind in the drinking water for about 4 hours.
  • Once soft, squish the and extract the pulp from the tamarind.
  • Strain the juice and set it aside till use.
  • Into a deep saucepan, Add the oil and warm it up.
  • Add the asafortida, redchillipowder, dry ginger powder and roast on a low heat.
  • Once aromatic add the tamarind pulp.
  • Increase the heat and let the tamarind pulp boil.
  • Add the jaggery and boil further.
  • Add the black salt and cook till it attains a honey consistency.
  • Taste test to adjust the salt, Add if necessary. Stir in and boil further for another 3-4 minutes.
  • Cool the dip to room temp and store in an airtight bottle to use.
Keyword chaat recipes
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