imli chutney

By on September 18, 2011



  • 1 ½ (lemon sized piece) of Tamarind (Imli)
  • Jaggery (Gur) (double the amount of the lemon)
  • 2 tbsp. Cooking Oil
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • ¾ tsp. Salt
  • ¼ tsp. Onion Seeds
  • ¼ tsp. Fennel Seeds (Sounf)
  • ¼ tsp. Fenugreek Seeds
  • ¼ tsp. Dry Ginger
  • ¼ tsp. Cumin Seeds (Saabut Sufaid Zeera)


  • Soak tamarind in 1 ½ cups of hot water for 10 minutes. Squeeze and strain out juice from the soaked tamarind.


  • Mix all of the seeds, and grind to a fine powder. And grind the jaggery into a fine powder as well.


  • Heat oil in a pan, add the powdered masala, fry a little bit, add the strained tamarind juice, jaggery, salt and chili powder.


  • Cook until moderately thick and pour into an airtight container.