Tamarind Sauce (Imili Ki Chatni)



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About this Recipe

By: Preeti Gupta

Tamarind Sauce (Imili Ki Chutney or Sauth Ki Chutney) is used in Indian cuisine for north Indian street food. It is very delicious. You may get a lot of versions in the market. I prefer to make my own fresh at home. I always like to know the ingredients I am putting in. It’s easy to make and delicious. It’s sweet, sour, tangy, salty all flavor in one.

The best thing about this chutney is you can keep for long time (6-12 month) in air tight container in freeze.


  • 1/2 Cup Tamrind puree seadless
  • 1/2 Cup Jaggery (Sweet per taste)
  • 2 Cup  water
  • 1/4 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Roasted cumin Powder
  • 1/2 tsp Black Salt (Kala Namak
  • 1/2 tsp Salt
  • 1/8 Cup Green Raisins

Tamarind tree is a bushy ever green tree produces amazing fruit which is sweet and sour its in brown shell after you remove the shell there is sticky fleshy and juicy pulp. It can be eaten raw. I remember while growing up we had tree in our backyard it last amazing. The raw once are very sour and when they are ripped becomes sweet and sour. It has many nutrition value and used for medicinal purpose also.

Step by Step Instructions

Step 1

You can also get puree bottle which does not require any extra work. I tried with it this time and it came out pretty good.

When I am making for longer I use fresh pure of tamarind. I soak it for over night. If you are in hurry you can soak it in hot water for an hour it will work fine. Mesh it then strain it with stainer and removed all seeds and shells if any.

Step 2

Add jaggery, Red chili, roasted cumin powder, Garam Masala, Black salt, salt, black pepper and ginger powder or fresh ginger. 

Step 3

Let it come to boiling then let it boil for 5-8 minutes starts getting thick and for long stay.

Step 4

Add green raisins. Let it boil for 1 minutes. put the stove of.

Step 5

Let it cool and pour it in dry clean glass bottle.


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