🍯 Tamarind Chutney (Imli Chutney)

A rich, tangy-sweet chutney made with tamarind, jaggery, and spices — an essential element in Indian chaat dishes and snacks.

🧂 Ingredients
1/2 cup tamarind (imli) – seedless

1.5 cups water (for soaking and cooking)

1/2 cup jaggery or brown sugar (adjust to taste)

1/2 tsp salt (or to taste)

1/2 tsp black salt (kala namak)

1/2 tsp roasted cumin powder

1/2 tsp red chilli powder

1/4 tsp dry ginger powder (saunth) – optional but traditional

1/4 tsp hing (asafoetida) – optional

1 tsp oil – optional, for tempering

👩🍳 Instructions
Step 1: Soak & Extract Tamarind
Soak tamarind in 1 cup warm water for 15–20 minutes.

Once soft, mash it well with hands and strain to extract pulp. Discard any fibers or seeds.

Step 2: Cook the Chutney
In a pan, heat the tamarind pulp with an additional 1/2 cup water.

Add jaggery, salt, black salt, chilli powder, roasted cumin powder, and dry ginger powder.

Stir well and bring it to a boil.

Step 3: Simmer & Thicken
Let it simmer on low heat for 8–10 minutes until the chutney thickens to your desired consistency.

Optionally, heat a tsp of oil, add a pinch of hing, and pour it into the chutney for added aroma.

Step 4: Cool & Store
Let the chutney cool completely.

Store in a clean, dry glass jar. Refrigerate for up to 3 weeks.

🍽️ Serving Ideas
Drizzle over chaat, samosas, pakoras, dahi puri, or kachoris

Mix into bhel puri or use as a dip with snacks

Add to sandwiches or wraps for a tangy punch

💡 Welza Tip:
Use Welza Tamarind, Roasted Cumin Powder, and Stone-Ground Hing for authentic flavor and aroma in your chutney.