Imli ki chutney is one of Pakistan’s most beloved condiments, known for its perfect balance of sweetness, tanginess, and gentle spice. Whether it’s drizzled over chaat, served with samosas and pakoras, or used as a dip for snacks during Ramadan and teatime, this classic chutney adds a burst of flavor to any dish.
The best part is how simple it is to make at home, using basic pantry ingredients like tamarind, sugar or jaggery, and a handful of aromatic spices. Unlike store-bought versions, homemade imli ki chutney has a fresh, rich, and naturally fruity flavor, with customizable sweetness and spice levels. This recipe gives you a silky-smooth, perfectly balanced chutney that tastes just like authentic Pakistani street food stalls and stays fresh for weeks.
Ingredients Breakdown of Imli Ki Chutney
Tamarind (Imli) – 1 cup
Provides the tangy base; soaking softens it to extract thick, rich pulp.
Warm Water – 2–3 cups
Used for soaking tamarind and adjusting the final chutney consistency.
Sugar or Jaggery (Gur) – ½–¾ cup
Sweetens the chutney; jaggery adds a deeper caramel-like flavor.
Red Chili Flakes – 1 tsp
Adds mild heat to balance the sweetness and tang.
Black Salt – ½ tsp
Adds a salty-tangy kick found in traditional street-style chutneys.
Regular Salt – ½ tsp
Balances the flavors and enhances the tamarind taste.
Dates or Aloo Bukhara – 4–5 (optional)
Adds natural sweetness, richness, and darker color to the sauce.
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Equipment Needed
- Medium mixing bowl (for soaking tamarind)
- Saucepan (for cooking chutney)
- Fine strainer or muslin cloth
- Wooden spoon
- Blender (optional for dates or smoother chutney)
- Measuring cups & spoons
- Airtight glass jar (for storing chutney)
Preparation of Imli Ki Chutney
Soak the Tamarind:
Add tamarind to a bowl and pour warm water over it. Let soak 20–30 minutes until completely soft.
Mash the Tamarind:
Use your fingers or a spoon to break the tamarind apart, dissolving it into the water to release thick pulp.
Strain the Pulp:
Pour mixture through a fine strainer or muslin cloth. Press firmly to extract maximum pulp and discard seeds & fibers.
Prepare Optional Dates/Aloo Bukhara:
Soak in warm water for 10 minutes, then blend into a smooth paste.
Measure the Spices:
Prepare cumin, chili flakes, black salt, and regular salt before cooking for convenience.
Prepare Sweetener:
Measure sugar or chop jaggery into small pieces for faster melting.
Cooking Timetable
| Step | Time Required | Notes |
| Soaking Tamarind | 20–30 mins | Softens tamarind for pulp extraction |
| Cooking Chutney | 12–15 mins | Thickens and blends flavors |
| Cooling & Storing | 10 mins | Prevents moisture buildup in jar |
Cooking Instructions of Imli Ki Chutney
Begin the Base:
Add the strained tamarind pulp to a saucepan and set the heat to medium.
Sweeten the Mixture:
Add sugar or jaggery. Stir continuously until fully dissolved and mixture thickens slightly.
Add Spices:
Mix in red chili flakes, roasted cumin powder, black salt, and regular salt. Taste and adjust the seasoning.
Add Optional Fruit Paste:
Stir in date or aloo bukhara paste if using. Simmer 3–5 minutes for deeper flavor.
Thicken the Chutney:
Cook for 10–12 minutes, stirring occasionally. The chutney will darken in color and become glossy.
Adjust Consistency:
Too thick → add a tablespoon of warm water.
Too thin → keep simmering until desired thickness.
Cool Completely:
Turn off heat and let chutney cool before transferring to a jar.
Store Properly:
Pour into a tight-fitting glass jar that has been cleaned. Store in the fridge for up to three weeks.
Serving Suggestions of Imli Ki Chutney
- Perfect with samosas, pakoras, chaat, gol gappa, dahi bhallay.
- Use as a dip for fries, nuggets, sandwiches, and crispy snacks.
- Thin with water to use as gol gappa pani.
- Drizzle on fruit chaat for tangy flavor.
Comparison Table of Imli ki chutney
| Type of Chutney | Flavor | Best For |
| Imli Chutney | Sweet, tangy, slightly spicy | Samosas, pakoras, chaat |
| Green Chutney | Fresh, herby, spicy | BBQ, rolls, sandwiches |
| Garlic Chutney | Hot, pungent, bold | Paratha rolls, fried snacks |
Tips & Variations of Imli Ki Chutney
- Use jaggery instead of sugar for deeper color and richer taste.
- Add chaat masala for stronger street-style flavor.
- Blend chutney for extra smoothness.
- Add more chili flakes for a spicier version.
- Freeze mini portions in ice-cube trays for quick use.
- Add pinch of cinnamon or cloves for a warm aroma.
Ingredient Table of Imli ki chutney
| Ingredient | Amount | Purpose / Notes |
| Tamarind | 1 cup | Main tangy base |
| Warm Water | 2–3 cups | Softens tamarind & adjusts consistency |
| Sugar / Jaggery | ½–¾ cup | Sweetness & balance |
| Red Chili Flakes | 1 tsp | Mild heat |
| Roasted Cumin Powder | ½ tsp | Earthy aroma |
| Black Salt | ½ tsp | Tangy, street-style flavor |
| Regular Salt | ½ tsp | Balances sweetness |
| Dates / Aloo Bukhara | 4–5 | Optional richness, depth |
Frequently Asked Questions (FAQs)
Q: Can I use tamarind paste instead of whole tamarind?
Yes, use 3–4 tbsp tamarind paste and adjust water as needed.
Q: Why is my chutney too sour?
Add more sugar or jaggery to balance it.
Q: How do I fix thin chutney?
Simmer longer until it thickens naturally.
Q: How long can it be stored?
Up to 3 weeks refrigerated or 3 months frozen.
Q: Can I make it spicier?
Add more red chili flakes or ¼ tsp red chili powder.
Nutritional Information (Per Tablespoon)
| Nutrient | Amount |
| Calories | 25–30 |
| Carbs | 7 g |
| Sugar | 5–6 g |
| Fat | 0 g |
| Fiber | 0.5 g |
Conclusion
Homemade Imli ki Chutney is a delicious, easy, and versatile condiment every Pakistani kitchen should have. With its perfect blend of sweet, tangy, and mildly spicy flavors, this chutney enhances everything from samosas to chaats. By following this simple recipe, you’ll have a fresh, rich, and authentic chutney that tastes far better than store-bought, ready to enjoy for weeks.
