Sweet and Sour Tamarind Chutney or Imli ki Chutney (Sonth) is a delicious Indian sauce made using tamarind, jaggery and spices. Tamarind chutney is primarily used in chat recipes, but can also be served as condiments for Aloo tikki chaaat, Dhai vada, Bhel puri, Pani Puri, Chatpata Taco Samosa and is an integral part of any Indian Chaat. I prepare this chutney recipe well in advance and store in a air tight container. It has a long shelf life and can be preserved for 5-6 months.
This chutney keeps good in refrigerator for more than a month, however if you want to freeze it, just transfer it in a freezer safe container and freeze for 5-6 months.When ready to use, thaw it over the counter for 3-4 hours and use as required.
It is sweet, tangy, spicy and sour, all at the same time. You may either use jaggery or sugar while preparing Imli Chutney, however I prefer to add jaggery as it gives a nice taste to chutney and is definitely much healthier than sugar.
It’s also called Sonth or Saunth in many parts of the country.
Ingredients for tamarind jaggery chutney recipe:
- Tamarind – ⅓ cup (packed and seedless)
- Water -2 cups
- Jaggery (Gur) – 1 cup (powdered or grated)
- Salt to taste
- Roasted cumin powder – ½ tsp
- Red chili powder – ½ tsp
- Dry ginger powder (saunth) – ½ tsp
Making meethi chutney recipe:
- Take seedless tamarind in saucepan or patila.
- Add 2 cups of water and turn the heat on medium.
- Let it come to a boil and simmer for 7-8 minutes.
- Let it get cool. Then grind it, Strain the chutney using strainer.
- Then take a saucepan, add tamarind pulp, jaggery, salt, red chili powder, roasted cumin powder and dry ginger powder.
- Mix it well and let it cook on simmer for more 7-8 minutes.
- Let the mixture get cool down.
- Sweet chutney is ready, let it cool completely before storing in the jar.
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