• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mirchi Tales logo
  • Pakistani Recipes
  • Pantry Guide
  • Recipe Index
  • About
menu icon
go to homepage
  • Pakistani Recipes
  • Pantry Guide
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Pakistani Recipes
    • Pantry Guide
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Mirchi Tales » Recipes

    Imli Chutney w/o Dates (Tamarind Chutney)

    Published: Jun 6, 2018 · Modified: Feb 8, 2024 by Kiran

    Jump to Recipe Print Recipe

    Learn how to make sweet and tangy Imli Chutney – an essential condiment for chaat and Pakistani / Indian snacks. This is a quick and easy version made with just 5 ingredients – imli / tamarind pulp, sugar and spices. There are no dates (khajoor) or jaggery (gurr) used in this recipe. It’s the perfect balance of sweetness, tanginess, with a hint of spice.

    A golden bowl with imli or tamarind chutney, with a spoon outside it.
    Imli Chutney - Tamarind Chutney

    Imli Chutney (also known as Tamarind Chutney) is one of my favourite Pakistani condiments. It’s often called meethi chutney as well, with meethi meaning sugar. There’s always a jar of it in the fridge. In fact, I make a big batch every Ramadan, giving out bottles to friends as well. It’s an essential ingredient in chaat, be it chana chaat (chickpea chaat) or dahi baray to provide a burst of sweet tanginess. It’s a versatile dip to have on the side with keema samosa and pakoras.

    Why this recipe works

    • Balance of Flavours: It’s got the perfect balance of flavours. There’s sweetness from the sugar, tanginess from the tamarind, with a hint of spice to bring it all together.
    • Versatility: This chutney works with all dishes. Whether it’s street food such as aloo chana chaat, snacks such as chicken pakora and paneer samosas, or BBQ such as chicken malai boti.
    • Make-Ahead Preparation: This chutney can be made in bulk, and kept in the refrigerator for weeks, or in the freezer for months. It’s also a great gift for friends and family for Ramadan.
    • Uses 5 ingredients only: This recipe is made using 5 ingredients only. No dates or gurr (jaggery) required for this recipe. The only ingredient that is uncommon is the tamarind pulp, which is easily available at Indian, Pakistani or Asian stores or in the international aisle of large supermarkets.  

    Ingredients

    This recipe uses just 5 ingredients! The last 2 ingredients are optional, and can be skipped if you don’t want to add them.

    Ingredients for imli chutney in bowls with labels to identify what they are.
    • Tamarind Pulp – The main ingredient in this recipe is tamarind pulp / imli pulp. This is available in big, dark amber-coloured blocks in Pakistani / Indian stores, as well as Asian stores along with the international aisle of major supermarkets. The pulp is made from the fleshy membrane that surrounds the tamarind seed pod, which gets compacted into a brick form. It is available both seedless, and with seeds. Seedless is easier to use, as it requires less straining.
    • Sugar – regular castor sugar. You can always add more or less, depending on whether you prefer a sweeter or tangier chutney. Can be substituted with brown sugar as well.
    • Red Chilli Powder – added for a little heat.
    • Salt – any type of salt can be used.
    • Roasted & Ground Cumin Seeds (Bhuna Zeera) – this is added for it’s savoury earthy flavour, and to balance out the sweetness. I always have a jar of this in my pantry because of how often I use it. To make your own, follow my recipe for bhuna zeera here.
    • Vinegar – this is an optional ingredient, but I always add it as it acts as a natural preservative and increases the shelf life. You may need to add a teaspoon or two of sugar to balance out the vinegar.
    • Ginger powder – also known as saunth, this is also added for it’s earthy gingery flavour. Can be skipped if not available.

    Method

    Making Imli Chutney (Tamarind Chutney) is very easy. Plus you can easily make a big batch, and store it in the fridge or freezer to last for a long time.

    Seedless tamarind pulp with hot water in a bowl.

    Soaking the tamarind pulp: Place the tamarind pulp in a large bowl, and then add warm water on top. Soak for 30 minutes to an hour, till the tamarind loosens up and starts separating. If you are making a big batch, you might need to soak for longer.

    Tamarind pulp is being strained into a white bowl via a steel strainer.

    Strain the tamarind pulp: Use a strainer / colander to strain the fibre and seeds (if using seedless pulp) soaked tamarind pulp. You can use a spoon or your hands to help in pushing the tamarind pulp through.  In case the pulp is difficult to strain, add more hot water.

    Imli / tamarind chutney is being cooked in a blue and white saucepan.

    Cook the tamarind pulp: Place the strained tamarind pulp into a saucepan, and bring to a boil. Add sugar, salt, and red chili powder. Cook till the tamarind pulp thickens into a sauce like consistency.

    Tamarind chutney in a white and blue saucepan, with spices added in it.

    Finish cooking: Once the imli chutney has cooked to your desired consistency, taste and adjust seasonings if required. Remove from heat, and then add roasted cumin seeds. Add vinegar and ginger  powder (if using) at this stage.

    Storage Instructions

    Once the imli chutney is cool, transfer to a clean moisture free airtight plastic or glass container and store in the refrigerator. If making chutney in bulk, it’s best to use multiple containers, taking one out as needed. Make sure to use a clean moisture free spoon when serving the chutney, otherwise it may spoil.

    Imli chutney can be kept in the refrigerator for 2 months easily, even longer. However, make sure to add vinegar if storing for longer than 2 – 3 weeks. The vinegar acts as a preservative to improve shelf life.

    It can also be frozen – again best to store in smaller containers, and take out one container as needed.

    A glass jar filled with imli or tamarind chutney.

    Serving Suggestions

    Imli chutney is usually served as a condiment with Pakistani / Indian snacks such as aloo kebabs, samosas and pakoras. It is also an essential ingredient in all types of chaat, be it chana chaat, dahi baray chaat, or samosa chaat. It’s also a delicious condiment next to dry BBQ items such as chicken tikka, malai boti, or beef boti.

    A golden bowl with imli or tamarind chutney.

    FAQs

    Can I make imli chutney from tamarind concentrate, puree or paste?

    Imli chutney from scratch is best made from a block of tamarind pulp – the pulp has that signature tamarind tartness in its fresh, raw form. Whereas the other forms of tamarind can often be either too sweet or too tart to balance out properly. The concentrate, paste and puree are great in recipes where you need a few tablespoons of tamarind, and can’t be bothered to rehydrate it from a block. However, I’d not recommend using it to make chutney.

    Why is my tamarind chutney not thickening?

    To thicken the imli chutney, reduce the amount of water used for straining. Or simmer the chutney for a longer time on low-medium heat. Remember, the chutney will thicken after cooling. In case it still doesn’t thicken, you can add cornflour mixed in vinegar and let it cook till it thickens.

    Recipes to enjoy with Imli Chutney

    • Chicken malai tikka skewers on a white serving plate.
      Chicken Malai Tikka – Malai Boti
    • A plate of lentil fritters with yoghurt, with more fritters on the side.
      Mash ki daal kay dahi baray | Lentil fritters in yoghurt | Dahi bhallay
    • A mound of air fryer pakoras with coriander on top. Behind the air fryer pakoras is green chili sauce, and tomato ketchup.
      Air fryer pakora | No fry pakora | Healthy onion pakora
    • A white plate with 4 paneer samosas, and one of the samosas is broken in half to reveal the filling inside. On the left of the plate is a cup of tea. On the top is another paneer samosa, and a small bowl of green chutney, and tamarind chutney.
      How to make Paneer Samosas | Cheese Paneer Samosa
    Two bowls with tamarind chutney in them, along with two mini bowls with chili powder, and roasted cumin on a flat background.

    📖 Recipe

    A golden bowl with imli or tamarind chutney, with a spoon outside it.
    Print Recipe
    5 from 4 votes

    Imli Chutney w/o Dates (Tamarind Chutney)

    Learn how to make sweet and tangy Imli or Tamarind Chutney – an essential condiment for chaat and Pakistani / Indian snacks. This is a quick and easy version made with just 5 ingredients – imli / tamarind pulp, sugar and spices.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Soaking Time15 minutes mins
    Total Time1 hour hr
    Course: Chutney, Side Dish
    Cuisine: Indian, Pakistani
    Servings: 16 people
    Calories: 33kcal
    Author: Kiran

    Ingredients

    • 1 cups (250g) seedless tamarind pulp
    • 1 cup (200g) sugar
    • 1 teaspoon salt to taste
    • 1 teaspoon red chili powder to taste
    • 1 teaspoon roasted cumin seeds (bhuna zeera)
    • ½ teaspoon ginger powder optional
    • 1 tablespoon vinegar optional

    Instructions

    • Break the block of tamarind pulp into small chunks, and place in a medium sized bowl. Pour enough hot water to cover the tamarind pulp and let sit for around 15 - 20 minutes.
    • Take a large bowl, and place a colander on top of it. Strain the tamarind pulp through. Use your hands or the back of a spoon to help in straining the soaked tamarind through. This step can be messy but it’s essential to ensure that all the delicious tamarind pulp is squeezed through without the skin and seeds. If the tamarind pulp is difficult to push through, use more hot water.
    • Place the strained tamarind pulp in a small sauce-pan, and bring to a boil on low-medium heat. Add sugar, salt and red chili powder. Keep on low heat, while heating, till the tamarind pulp thickens into a sauce like consistency. This will take about 20 - 30 minutes.
    • Take off heat, and add roasted cumin seeds (bhuna zeera) and ginger powder (if using). Vinegar can be added as a preservative at this stage, if using.
    • Let the tamarind chutney cool - it will thicken more upon cooling. Pour into an air-tight bottle. Refrigerate and serve as needed.

    Notes

    Storage Instructions: 
    • Store the tamarind chutney in a clean moisture free airtight plastic or glass container in the refrigerator. If making chutney in bulk, it’s best to use multiple containers, taking one out as needed.
    • Make sure to use a clean moisture free spoon when serving the chutney, otherwise it may spoil.
    • Imli chutney can be kept in the refrigerator for 2 months easily with the addition of vinegar as a preservative.
    • It can also be frozen – again best to store in smaller containers, and take out one container as needed.

    Nutrition

    Calories: 33kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg
    Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!

    More Recipes

    • A bowl of roasted ground cumin with a spoon, on a white plate.
      How to make Roasted Ground Cumin (Bhuna Zeera)
    • A bowl of chaat masala with a spoon in it, on a white plate.
      Homemade Chaat Masala (Quick & Easy)
    • A plate with mash ki daal in it, with a spoon next to it.
      Mash ki Daal (Urad Daal) – Instant Pot and Stove Top
    • A bowl of panjeeri with nuts, seeds and ghee around it.
      How to Make Panjeeri (with Semolina)

    Reader Interactions

    Comments

    1. Tomdaya says

      July 21, 2022 at 9:15 pm

      5 stars
      Same as my mother's recipe 😋 🤗 ☺️

      Reply
    2. Maham Ehab says

      April 09, 2022 at 9:20 pm

      5 stars
      Perfect for dahi bharay, chana chaat and even bun kebabs!

      Reply
    3. Shameen says

      April 09, 2022 at 5:44 pm

      5 stars
      Nice work

      Reply
    4. Tasmiyah says

      June 08, 2018 at 1:49 pm

      5 stars
      Uff! This is such a staple every Ramzaan! Thanks for sharing the recipe 🙂

      Reply
    5 from 4 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Kiran!

    Welcome to my kitchen. Here you will find Pakistani and Indian recipes along with delicious tea time desserts. I am all about putting a modern twist to traditional South Asian recipes for the contemporary kitchen.

    More about me →

    Ramadan Recipes

    • Two bowls of chana chaat, with one bowl having a spoon in it.
      Chana Chaat
    • A meal planner that will help you plan your meals in Ramadan. Plus there is a FREE sample menu guideline for sehri/suhoor, iftar and dinner.
      Ramadan meal planner + FREE sehri and iftar menu
    • A plate of lentil fritters with yoghurt, with more fritters on the side.
      Mash ki daal kay dahi baray | Lentil fritters in yoghurt | Dahi bhallay
    • A bowl of chaat masala with a spoon in it, on a white plate.
      Homemade Chaat Masala (Quick & Easy)
    • A mound of air fryer pakoras with coriander on top. Behind the air fryer pakoras is green chili sauce, and tomato ketchup.
      Air fryer pakora | No fry pakora | Healthy onion pakora
    • An image with the text 'Ramadan Food Preparation Guide. Prepare for Suhoor and Iftar in Advance'. On the back of the text is a collage of 9 pictures of iftar and suhoor snacks which includes shami kebabs, pakoras, green chutney, chaat, fried onions, and vegetable puff patties.
      Ramadan Food Preparation Guide with Recipes – How to prepare in advance for Suhoor, Iftar and Dinner
    • A golden bowl with imli or tamarind chutney in it.
      Imli Chutney w/o Dates (Tamarind Chutney)
    • A bowl of cilantro chutney with mint in a bowl, with a small spoon in it.
      Cilantro Chutney with Mint (Hari Chutney) | Green Chutney

    Popular Recipes

    • Kaali daal or khari masoor ki daal is a popular Pakistani lentil recipe made with black gram lentils. It can be served with chawal (rice) or roti.
      Kaali daal or khari masoor ki daal | Black gram lentils
    • A bowl full of Pakistani keema aloo topped with coriander leaves.
      Pakistani aloo keema | Ground mince with potato curry
    • Similar to a pilaf, aloo ki tahari or spiced potato rice is a Pakistani / Indian vegetarian dish made with rice and potatoes. Other vegetables can be used but the most popular are potatoes. 
      Aloo ki Tahari or Aloo Chawal | Spiced Potato Rice
    • So this isn’t exactly a recipe but a super simple delicious hack that turns frozen parathas into crispy flaky puri style paratha! Just the thing to have for breakfast with chai.  Follow my step by step tutorial on how to make frozen paratha in an air fryer! 
      Air fryer paratha | How to make frozen paratha in an air fryer

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2021 Mirchi Tales

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.