Tamarind Chutney, also known as Imli Chutney is a sweet and tangy Indian condiment made with tamarind, dates, jaggery, and a few spices. This easy Tamarind Date chutney is a must-have with chaat recipes like Pani puri, and Bhel Puri and as a dip with snacks like samosa, dhokla, kachori, and pakoras.
I am sharing how to make sweet tamarind chutney using the Instant Pot (pressure cooker), and a regular pot on the stovetop.
If you are a chaat lover like me then you need to stock up on this sweet tamarind chutney along with Spicy Green chutney and Red Chili Garlic chutney.
This tamarind date chutney is so easy to make and turns out delicious and so flavorful every time with the right balance of sweetness, tang, and spice.
You can make a big batch of this tamarind sauce and store it in the fridge or freezer that way when the cravings hit, you are all set!
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What is Tamarind Chutney?
Tamarind chutney is a sweet and sour Indian condiment made with tamarind, dates, jaggery, and a few Indian spices.
It is also popularly known as Meethi Chutney (sweet chutney), Saunth, Imli Chutney or Khajur Imli ki Chutney where imli is tamarind and Khajur means dates in Hindi.
This Sweet Tamarind chutney along with Spicy Green chutney and Red Chili Garlic chutney is used to flavor chaat recipes like Bhel Puri, Sev Puri, Pani puri, Ragda Patties, and Dahi Vada.
Along with chaat, this Tamarind sauce is also served as a dip with deep-fried or baked snacks like samosa, pakoras, aloo tikki, and the list goes on.
This tamarind date chutney is easy to make be it on the stovetop or in the Instant Pot pressure cooker which is my preferred method since I can literally dump everything and don't have to babysit (stir or watch while it cooks).
The best part is, this chutney stays good for a long when stored right so you can make a big batch of it and keep it stocked in your freezer/fridge.
Recipe Ingredients
Tamarind: It is known as "Imli" in Hindi. It is the main ingredient in this recipe. I have used seedless tamarind which is easily available in most Indian grocery stores. This saves some effort in removing seeds. You can also use tamarind concentrate/paste instead.
Dates: I prefer Medjool dates for this meethi chutney as they add a nice creamy texture, volume, and sweetness to this chutney.
Jaggery: It is known as “Gur” or “Gud” in Hindi and is used to sweeten the chutney along with dates. You can use powdered jaggery or grate the block (of organic or Kolhapuri jaggery). Alternatively, you can substitute with sugar if jaggery is not available.
Spices: To balance the sweet and tangy flavors of the chutney, I use roasted cumin powder, red chili powder, salt, black salt, and ground ginger. You can substitute black salt with regular salt if it's not available. You can also add fennel powder and coriander powder. I've skipped it.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Tamarind Chutney on the Stovetop (Step-by-Step Method)
1 and 2 - In a pot (or saucepan), add tamarind, and dates with 2 cups of water.
3 - Bring to a boil and keep simmering until the dates and tamarind are soft.
4 - Turn off the heat, add the jaggery, and mix to dissolve. Allow cooling completely.
5 - Transfer to a blender and blend to smooth paste. You can also use an immersion blender to blend.
6 - Place a sieve (mesh strainer) over the pot (or bowl) and strain the tamarind and date pulp. Press with the back of a spoon or spatula. Discard the fiber left in the strainer.
7 - Turn on the heat (flame) and add the spices. Mix well. Cook for 5 mins stirring intermittently until the chutney comes to a simmer.
8 - Tamarind chutney is ready! Cool completely and store.
How to Make Instant Pot Tamarind Chutney (Step-by-Step Method)
9 - Add the dates, tamarind, jaggery, and water to the Instant Pot insert. Mix well.
10 - Close the Instant pot lid and cook on manual (or pressure cook) at high pressure for 8 mins. Let the pressure release naturally.
11 - Open the lid, and check if the dates and tamarind are cooked. They should be soft and mash easily.
12 - Transfer to a blender and blend to smooth paste. You can also use an immersion blender.
13 - Place a sieve (mesh strainer) over the instant pot insert (or bowl) and strain the tamarind and date pulp. Press with the back of a spoon or spatula. Discard the fiber remaining in the strainer.
14 - Start the Instant pot back on saute. Add the spices and mix well.
15 - Cook for 5 mins stirring intermittently until the chutney comes to a simmer.
16 - Sweet and tangy tamarind date chutney is ready.
Storage Instructions
Allow the chutney to cool completely and then transfer it to a clean dry airtight container or jar.
This chutney can be stored in the refrigerator for up to a month or freeze it for up to 6 months.
To freeze the tamarind chutney, I prefer using smaller containers like 4oz mason jars but you can freeze it in ice-cube trays too.
Just pull one jar (or cubes as many as needed) out of the freezer, thaw it, and use it.
Serving Suggestions
This sweet tamarind chutney can be served as a dipping sauce with Indian appetizers or snacks like Samosa, Kothimbir Vadi, Cutlets, Dhokla, and Veg Puffs. Or as a topping to flavor Chaat recipes like Arbi Chaat, Bhel Puri, Sev Puri, Pani puri, Ragda Patties, and Dahi Vada.
Recipe Tips
This recipe makes thick tamarind chutney so you can adjust the consistency with water depending on the recipe you are using it for.
Instead of seedless tamarind, you can also use tamarind paste or concentrate and adjust the sweetness accordingly.
Similarly, you can substitute jaggery, with regular sugar or brown sugar. I've used Medjool dates that are sweeter and creamier and hence needed just ½ cup of jaggery. Depending on the type of dates used, and your taste preference you can add/adjust the sweetness of this chutney.
Along with dates, you can also add a handful of raisins. I’ve skipped them.
The color of the chutney will vary depending on the quality/color of tamarind, dates, and jaggery used.
Frequently Asked Questions
Yes, you can make tamarind chutney without dates, just double the amount of jaggery. The rest of the process remains the same.
More Chutney Recipes
I hope you enjoy this Sweet Tamarind Chutney Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Tamarind Chutney Recipe (Imli Chutney)
Equipment
Ingredients
Spices
- 1 teaspoon roasted cumin powder
- 1 teaspoon black salt kala namak (or substitute with regular salt)
- ½ teaspoon red chili powder adjust to taste
- ⅛ teaspoon black pepper powder
- ¼ teaspoon salt adjust to taste
- ½ teaspoon dry ginger powder optional
Instructions
Tamarind Chutney on Stovetop
- In a pot or saucepan, add tamarind, dates with 2 cups of water.
- Bring it to a boil and keep simmering and stirrring until the dates and tamarind are soft.
- Turn off the heat, add the jaggery, and mix to dissolve. Allow to cool completely.
- Transfer to a blender (or use an immersion blender ) and blend to smooth paste.
- Place a sieve (mesh strainer) over the pot and strain the tamarind and date pulp. Press with the back of a spoon or spatula. Discard the fiber left in the strainer.
- Turn on the heat (flame) and add the spices. Mix well. Cook for 5 mins stirring intermittently until the chutney comes to a simmer. Turn off the heat.
- Tamarind chutney is ready! Cool completely and store in air tight jar/container.
Tamarind Chutney Instant Pot Method
- Add the dates, tamarind, jaggery, and water to the Instant Pot insert. Mix well.
- Close the Instant pot lid and cook on manual (or pressure cook) at high pressure for 8 mins. Let the pressure release naturally.
- Open the lid, and check if the dates and tamarind are cooked. They should be soft and mash easily.
- Transfer to a blender (or use an immersion blender ) and blend to smooth paste.
- Place a sieve (mesh strainer) over the instant pot insert and strain the tamarind, and date pulp. Press with the back of a spoon or spatula. Discard the fiber remaining in the strainer.
- Start the Instant pot back on saute. Add the spices and mix well.
- Cook for 5 mins stiring intermittently until the chutney comes to a simmer. Turn off the instant pot.
- Sweet and tangy Tamarind Date Chutney is ready! Cool completely and store in air tight jar/container.
Video
Notes
Nutrition
Update Notes: This post was originally published on Oct 6, 2017, but was republished with, step-by-step instructions, new photos, tips, and a video in Feb of 2023.
Hi. I would love to try This recipe but I have tamarind with seeds how can I make it in instant pot ?
Thanks
Shikha
Hi Shikha, Deseed the tamarind (remove the seeds) and then use. The rest of the recipe remains the same.