Imli Gud Chutney Recipe, Tamarind Chutney Made Easy

Sweet, tangy, a little spicy, and wildly versatile, that is imli Gud chutney. If you searched for an imli chutney recipe, you are in the right place. This classic tamarind chutney, often called date tamarind chutney when dates are used, is the brown sauce served with samosas, Kachoris, pakoras, and all kinds of chaat. We call it Santh in our language.

You will learn the ingredients, smart swaps, step-by-step cooking, how to store it, and the best ways to serve it. The cook time is about 20 minutes, the spices are pantry friendly, and the sweetness is flexible. It is vegan and gluten free.

What is imli chutney? Taste, uses, and regional styles

Imli chutney is a sweet and sour condiment made from tamarind and a sweetener. People love it because it hits every taste bud, like a catchy song that sticks. You get a bright zing from tamarind, warmth from spices, and a gentle heat that keeps you reaching for another bite.

It is the classic pairing for fried snacks and chaat. Every home and region makes it a little differently. Some prefer a deep caramel sweetness with jaggery or dates, others like a sharper, spicier note. Good imli chutney is balanced, glossy, and easy to drizzle or dip.

Flavor profile: sweet, tangy, and a little spicy

• Tamarind brings sour depth and a rich, tea-brown shine.
• Sweetener softens the acidity and rounds the flavor.
• Warm spices like cumin and ginger add aroma and comfort.
• Mild heat wakes up the palate without burning.

Texture is up to you. Keep it pourable for drizzling on chaat, or simmer longer for a thicker dip. Tip: always taste and balance at the end of cooking.

Where you use it: from chaat to everyday meals

• Classic chaat favorites: samosa sauce, pakora dip, bhel puri, sev puri, dahi puri, pani puri, aloo tikki, kachori, chaat bowls.
• Beyond snacks: rice bowls, grilled chicken, tofu, tacos, wraps, salad dressing, glaze for roasted veggies.

Regional and family styles, including date tamarind chutney

Many homes blend in dates for body and natural sweetness. Others skip dates and use jaggery or sugar. North India often leans sweet and tangy. Gujarat tends to add more dates for a lush texture. Maharashtra may add more chili and a hint of garlic. All are valid, just different family habits.

My Style Tamarind Chutney

We call it Sonth or Saunth. or my daughter fondly calls it Samosa Sauce :-). I make it pretty simple with Just Tamarind, sweetened with Jaggery, and balanced with salt and cumin powder.

Nutrition and dietary notes

Imli chutney is naturally vegan and gluten-free. There are no nuts unless you add them. Tamarind contains antioxidants and minerals. The added sugar raises calories, so keep portions in check. For lower sugar, lean on dates and reduce the jaggery or sugar.

Ingredients for imli chutney and smart substitutions

Here is a clear map of what you need and how to swap. Keep ratios simple, then taste and adjust.

Core ingredients and why they matter

• Tamarind: the sour base that defines the chutney.
• Sweetener: balances the tang and adds body.
• Spices: bring warmth, aroma, and color.
• Water: thins to your ideal texture.
• Salt and black salt: add savory depth and a slight tangy kick.
• A touch of oil (optional): adds gloss and a smooth finish.

Tamarind forms explained: pulp, paste, or concentrate

• Seedless tamarind block: soak and strain, great flavor.
• Ready-to-use paste: easy and consistent.
• Concentrate: strongest, use less.

Starter ratios per 1 cup water:

• 2 to 3 tbsp paste, or
• 1 to 1.5 tbsp concentrate, or
• 30 to 40 g pulp, soaked and strained

Brands vary, so taste and adjust.

Sweeteners: jaggery, dates, or sugar

• Jaggery adds caramel notes and a round finish.
• Dates add body, fiber, and natural sweetness.
• Sugar tastes neutral and keeps the color clear.

Starting amounts per 1 cup chutney:

• 2 to 3 tbsp grated jaggery, or
• 3 to 4 Medjool dates, or
• 2 to 3 tbsp sugar

Try a mix of dates and a little jaggery for classic street flavor.

Signature spices that make it sing

Per 1 cup chutney:

• 1 tsp roasted cumin powder
• 0.5 to 1 tsp Kashmiri chili powder for color and mild heat
• 0.25 to 0.5 tsp ginger powder, or use fresh ginger to taste
• 0.25 to 0.5 tsp black salt
• A pinch of hing for depth

Optional: a pinch of garam masala or fennel powder.

Swaps for diet needs and pantry gaps

• Low sugar: use more dates, reduce added sugar.
• No chili: use paprika for color without heat.
• No black salt: add a few drops of lemon at the end.
• No hing: skip or use a tiny pinch of garlic powder.

Tamarind is already sour, so taste before adding acids.

Sonth (Saunth) using Jaggery

Sonth (Saunth) or Imli/Tamarind Chutney is made by soaking the pulp of Imli aka Tamarind Fruit. Dirt, grit, and seeds are then removed from the tamarind pulp. If soaked properly, it can be easily cleaned. The tamarind pulp is then ground in a mixer, or one can directly pass it through a sieve. Once done, you have a clean tamarind pulp.

Sugar or Jaggery is then added to this pulp. I like to boil the tamarind pulp along with Jaggery to improve its shelf life. I keep the chutney thick, so that it is easier to store in this way. Also, adding water reduces the shelf life.

I add salt toward the end when I achieve the desired consistency. Also, salt and sugar balance each other. In Chutney’s more salt is needed to balance the sugar and also act as a preservative. I add the roasted cumin powder once it’s cooked completely.

Storage, shelf life, and delicious ways to serve

Keep your chutney fresh and ready to go. Then use it on more than just snacks.

Refrigeration and how long it lasts

Store in a clean jar in the fridge. Cooked chutney lasts about 2 to 3 months. No-cook versions last 5 to 7 days. I have not made the no-cook version, so I am not 100 percent sure about it. When serving, one can adjust the consistency if it’s too thick. Sugar and salt help preserve, and clean spoons prevent spoilage.

Freezing without losing flavor

Freeze in ice cube trays or small jars, leaving headspace. Label with date. Thaw in the fridge or in a warm water bath. Whisk if it separates after thawing. Frozen chutney keeps for 5 to 6 months.

Updates

This post first appeared on my blog on 10th February 2015. Today the 27th October 2025, I am updating with new pics and a few steps to easily melt the jaggery. Recipe ingredients remain the same.

Sharing this with

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy