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FLVRTX – Flavor Theory

Imli ki Chutney (Saunth Chutney)

A sweet and tangy North Indian chutney made with tamarind, jaggery, and spices, perfect for chaats and snacks.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Serving
Course: Condiment / Dip
Cuisine: North Indian
Calories: 90
Ingredients Method Notes

Ingredients
  

Tamarind (imli) – ½ cup

Jaggery (gud) – ¾ cup

Water – 2 cups

Spices:

Roasted cumin powder – 1 tsp

Black salt – 1 tsp

Red chili powder – ½ tsp

Dry ginger powder (saunth) – 1 tsp

Salt – to taste

Optional:

Dates – 5 (for extra sweetness & thickness)

Fennel powder – ¼ tsp

Method
 

  1. Soak tamarind in warm water for 10–15 minutes.
  2. Mash and extract thick pulp, discard seeds and fibers.
  3. Add tamarind pulp, jaggery, and water to a pan.
  4. Cook on medium flame until jaggery melts completely.
  5. Add cumin powder, black salt, red chili powder, and dry ginger powder.
  6. Simmer for 10–15 minutes until chutney thickens.
  7. Let it cool – it thickens more after cooling.
  8. Store in airtight container in refrigerator.

Notes

• Adjust jaggery for sweetness
• Add dates for richer taste
• Consistency should be thick but pourable