Imli Sonth Chutney / Tamarind Ginger & Jaggery Chutney
Prep time
Cook time
Total time
A sweet and tangy chutney with a hit of spice - perfect accompaniment to samosas, dahi bhalla and other chaat.
Recipe type: Chutney or Sauce
Cuisine: Indian
Yield: 200 ml
  • 2 tsp jeera (cumin seeds)
  • 5-6 whole black peppercorns
  • 8-10 cloves
  • 2-3 large sticks of cinnamon
  • 100 gms imli (dried tamarind, peeled but with the seeds)
  • 200 gms jaggery
  • 1 whole dried red chilli
  • ½ tsp sonth (dried ginger powder)
  • 1 tsp kala namak (called black salt, but actually looks pink)
  • ¼ tsp table salt
  1. Toast jeera, pepper and cloves in kadhai on medium heat until fragrant and 2 shades darker, approximately 2 minutes. Turn off the heat.
  2. In a saucepan, place the toasted masalas, whole red chilli, cinnamon, tamarind, jaggery and 4 cups of water. Set this on high heat and bring to a boil, stirring to ensure that the jaggery has melted and the tamarind also becomes soft and pulpy.
  3. Once it comes to a boil, reduce the heat to medium and cook for about 10 minutes, stirring occasionally.
  4. Take it off the heat, allow to cool slightly and then pass through a sieve -- pressing the solids against the sieve to release as much liquid and pulp as possible.
  5. Discard the solids and set the liquid back to heat, adding the salts and ginger powder. Cook on medium-high heat until reduced and thickened to the consistency of warm honey, approx 8-10 mins.
  6. Take off the heat and allow to cool (at which point it will thicken more) and transfer to a clean glass jar for storage.
  7. The chutney keeps well for 4-5 weeks in the fridge and is best served with samosas, dahi bhalla, papri chaat etc.
Recipe by Food-Dee-Dum at