Saunth ki Chutney Ki Recipe
The Imli ki Chutney or Sweet Tamarind Chutney Recipe is a traditional Indian Chutney. Follow this simple Step-By-Step recipe to make this king of chutney’s at your home.
Prep Time
10Minutes
Cook Time
15Minutes
Prep Time
10Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. To a pan, on medium flame, add 2 Cups of Tamarind Water / Imli Ka Pani, 1 Cup Jaggery, ½ Tsp. Regular Salt, ½ Tsp. Rock Salt / Kala Namak, 1 Tsp. Red Chili Powder / Lal Mirch Powder, 1 Tsp. Dry Ginger Powder / Saunth Powder, 1 Tsp. Garam Masala and 1 Tsp. Cumin Powder / Jeera Powder. Mix well and boil on medium flame till the jaggery melts and dissolves completely in the tamarind water. Keep stirring in between.
  2. When the jaggery / Gur dissolves completely in the tamarind water, add 10-15 Raisins and 3 Chopped Dates. Boil for another about 10 minutes so that the chutney thickens.
  3. After 10 minutes of boiling, the chutney has now thickened. I have used dry ginger powder / saunth powder. You can use dried julienne ginger instead. The chutney is now ready.
  4. Turn the flame / heat off & dish out the chutney in a bowl. Let the chutney cool down to room temperature.
  5. After the chutney cools down to room temperature, store it in a clean & dry container and refrigerate. It stays good for months when refrigerated.
  6. Our sweet and savoury Imli ki Chutney is ready. Relish its flavour as a condiment/dip with chat Pakoras, Samosas, Kachoris, Dahi Badas, Bhel Puri and many more.
Recipe Notes

Contact Chef: Payal Jethani

Tips: You can use Dry Julienne Ginger instead of dry ginger powder / Saunth Powder. Add 1 Tbsp. of Dry Julienne Ginger during the final few minutes of boiling to enhance the taste of the Chutney.

Tricks: Refrigerate to use for months.

Goes well with: Serve with chat Sindhi Sanna Pakoras, fritters / pakoras, Samosas, Kachoris, Dahi Badas, Bhel Puri and many more.