Sweet tamarind chutney, also called imli chutney, is a sweet and tangy sauce to serve with Indian chaat and snacks. I make it with dates and jaggery to balance the sour tamarind, then add fennel, cumin, and dry ginger for flavor. It is a useful recipe to keep alongside other Indian chutney recipes.
Most of the work is extracting the tamarind pulp, and you do not need a blender for this version. The process is simple once the tamarind is well soaked, so beginners can make it confidently.
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Long Soaking Makes This Chutney Easy to Strain
I prefer soaking the tamarind overnight in the refrigerator when I plan ahead. The longer soak softens it well, so I can press the pulp through a sieve without using a blender.
I also mix the jaggery powder with the soaked tamarind before straining. This lets me strain everything together and remove the tamarind seeds and fibers in one step.
I add the soaked dates directly to the tamarind extract and simmer the chutney for about 20 minutes. The dates soften and break down as they cook. They add sweetness while helping the chutney become thick and spoonable. This simple method works well even if you are making imli chutney for the first time.
often make Indian green chutney alongside this one. The sweet tamarind chutney and fresh, spicy green chutney give me two contrasting sauces for Indian appetizers, wraps, and snack plates.
Happy Cooking!
-Sravanthi
How to Make Sweet Tamarind Chutney
Step 1: Add tamarind and jaggery to a bowl.
Step 2: Soak the tamarind and jaggery in water.
Step 3: Soak the dates in a little water until softened.
Step 4: Press the tamarind and jaggery mixture through a sieve to extract the pulp. You can blend the soaked tamarind before sieving if preferred.
Step 5: Heat 1 teaspoon oil in a saucepan. Add ½ teaspoon fennel seeds and let them warm briefly.
Step 6: Add the strained tamarind-jaggery mixture to the saucepan. Add the soaked dates and let it simmer for about 10 minutes.
Step 7: Add all the spice powders and salt.
Step 8: Simmer the chutney for about 10 more minutes. Mash the softened dates into the sauce as they cook.
Step 9: Continue simmering until the chutney becomes thick and spoonable.
Serving Tips
At home, I use this chutney as a dip with snacks or add a small spoonful to salads and wraps. Its sweet and tangy flavor works especially well with roasted foods and chaat-style meals.
- With roasted paneer or tofu: Serve it as a dip with Indian spiced roasted paneer or tandoori tofu tikka skewers.
- With roasted vegetables and chickpeas: Drizzle it over Indian spiced roasted vegetables, or add a little to Indian spiced roasted chickpeas just before serving so they stay crisp.
- With chaat-style salads: Add a spoonful to kala chana salad or sprouted moong salad along with a little green chutney. For more combinations, browse my Indian salad recipes collection.
- In wraps and with patties: Spread a thin layer inside a chapati wrap, or serve it as a dip with pumpkin black bean patties or millet black-eyed peas cakes.
Recipe
Sweet Tamarind Chutney (Indian Tamarind Dipping Sauce)
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Ingredients
For the chutney
- ½ cup tamarind
- 6 dates pitted
- ½ cup jaggery powder
- 2 cups water
For the tempering and spices
- 1 teaspoon oil
- ½ teaspoon fennel seeds
- ½ teaspoon cumin powder
- ½ teaspoon dry ginger powder
- ¼ teaspoon red chili powder
- ½ teaspoon black salt
- ½ teaspoon salt adjust to taste
Instructions
Soak
- Soak the tamarind and jaggery in most of the water overnight in the refrigerator. For a quicker option, use hot water and soak for 30 minutes.½ cup tamarind, ½ cup jaggery powder, 2 cups water
- In a separate bowl, soak the pitted dates in a little of the remaining measured water until soft.6 dates
Strain
- Mash the soaked tamarind with your hands or a spoon to loosen the pulp. If you used hot water, let the mixture cool enough to handle first.
- Strain the mixture into a bowl through a fine-mesh strainer. Press the pulp with a spoon to extract as much as possible. Discard the seeds and fibers.
Cook
- Heat a cooking pot and add the oil. Once hot, add the fennel seeds and let them sizzle for a few seconds.1 teaspoon oil, ½ teaspoon fennel seeds
- Pour in the strained tamarind and jaggery mixture.
- Add the soaked dates and mix well.
- Simmer uncovered for about 10 minutes, stirring occasionally, until the dates soften and begin to break down.
- Add the cumin powder, dry ginger powder, red chili powder, salt, and black salt. Simmer for another 10 minutes.½ teaspoon salt, ½ teaspoon cumin powder, ½ teaspoon dry ginger powder, ¼ teaspoon red chili powder, ½ teaspoon black salt
- Mash any remaining date pieces with the back of the ladle. Taste and adjust the salt or jaggery as needed. If you add more jaggery, simmer briefly until it dissolves completely.
- The chutney is ready when it is thick enough to coat a ladle.
- Turn off the heat. Let the chutney cool, then transfer it to a clean airtight jar and refrigerate promptly.
Notes
Tested Tips from My Kitchen
Soaking. I prefer soaking the tamarind overnight in the refrigerator because the pulp comes out easily. If you are short on time, soak it in hot water for 30 minutes. Jaggery. I use jaggery powder and strain it with the tamarind. If using a block, grate it first and add it to the tamarind while soaking. Dates. I add the soaked dates directly to the pot. They soften during the 20-minute simmer and help thicken the chutney. For a smoother texture, blend the soaked dates before adding them. Extracting the pulp. After an overnight soak, I press the softened tamarind through the strainer with a spoon. If a shorter soak leaves it difficult to mash, remove any seeds before blending it with the soaking water, then strain. Tamarind substitutes. Use 4 tablespoons tamarind paste or 2 tablespoons tamarind concentrate instead of ½ cup tamarind. The sourness varies by brand, so taste and adjust the jaggery. Storage. Store the chutney in a clean, airtight container in the refrigerator for about 2 weeks. Use a clean, dry spoon each time. For longer storage, freeze it for up to 6 months.Save This Recipe for Later
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Nutrition
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