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Bowl of glossy dark brown imli chutney with a spoon, surrounded by tamarind pods, jaggery and spices
Pakistani · Snacks

Imli Chutney

Sweet and Tangy Tamarind Chutney with Roasted Cumin and Saunf

A glossy, sweet-sour tamarind chutney sweetened with jaggery and lifted with roasted cumin, fennel and black salt. Keep a jar ready for samosas, chaat and pakoras.

Published 29 Sep 2026Tested by Hina Ikram

Prep15 min
Cook20 min
Total35 min
Serves10
DifficultyEasy
CuisinePakistani
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Ingredients

10 servings

Equipment: Medium saucepan, fine sieve, wooden spoon, small dry pan, spice grinder or mortar, clean jar with lid

Method

  1. Put the tamarind pieces in a bowl and pour over 2 cups of hot water. Leave to soften until the pulp breaks apart easily when pressed.

  2. Mash the tamarind with your fingers or the back of a spoon until it turns into a thick, muddy paste with no hard lumps.

  3. Press the paste through a fine sieve into a saucepan, scraping the underside of the sieve. Pour the remaining 1 cup of hot water over the leftover fibres, mash again and sieve it into the pan.

  4. Toast the cumin and fennel seeds in a dry pan over medium-low heat for about 1 minute, until fragrant and a shade darker. Cool briefly, then grind to a coarse powder.

  5. Add the jaggery and sugar to the tamarind liquid and set the pan over medium heat. Stir until both have dissolved completely.

  6. Stir in the ground cumin and fennel, ginger powder, black salt, chilli powder and fine salt. Bring to a gentle boil.

  7. Reduce the heat to low and simmer uncovered for 12 to 15 minutes, stirring often, until the chutney coats the back of a spoon and a line drawn with your finger stays clear. It will thicken further as it cools.

  8. Taste and adjust: add a pinch more salt for savouriness or a little sugar if too sharp. Cool completely, then pour into a clean jar.

Cooking tips

  • Sieve twice for a smooth chutney; leftover fibres and seeds make it gritty.
  • Stop cooking when it looks slightly looser than you want, as jaggery sets it thicker once cold.
  • Tamarind strength varies by brand, so always taste before finishing and balance with sugar or salt.
  • Use a clean, dry spoon each time to keep the jar fresh longer.

Substitutions

  • Replace jaggery with all sugar (about 150 g) for a lighter golden colour.
  • Use dates, about 6 pitted and soaked, in place of half the jaggery for a fruitier flavour.
  • Use regular tamarind with seeds: soak 150 g, mash and sieve carefully, removing seeds and fibres.
  • If you have no black salt, use regular salt and a pinch of chaat masala.

Serve with

"Spoon over papri chaat, dahi baray or samosas, or serve alongside pakoras and kebabs. Thin with a little water to drizzle over gol gappay filling or fruit chaat."

Storage

Cool completely and keep in a clean airtight jar in the fridge for up to 3 weeks. It can also be frozen in ice cube trays for up to 3 months.

Reheating

Serve cold or at room temperature. If it has thickened in the fridge, stir in a spoonful of warm water to loosen it, or warm gently in a pan for a minute.

Nutrition per serving, estimated

90kcal
1 gProtein
23 gCarbs
0 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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Pakistani recipes SnacksSide DishesBudget Meals
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