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Imli Chutney dripping into a jar with a spoon

Imli ki Chutney

An easy tangy spicy sweet chutney using pantry ingredients

Course Appetizer, Condiments, Snacks
Keyword Chutney, Imli, Imlee, Tamarind Chutney
Author Sarah - Flour & Spice


  • 200 g Imli seedless, unsalted (read package)
  • 3 cups Water (very hot, boiling works)
  • 5-6 tbsp Brown Sugar
  • 1 tsp Chili Flakes (¾ tsp powder)
  • ¾ tsp Roasted Cumin Powder
  • ¾ tsp Roasted Coriander Powder (optional, but adds a great smokiness)
  • ½ tsp Salt
  • ¼ tsp Pink Salt (if you don't have it add ½ tsp of chaat masala at the end)


  1. Break the imli into smaller chunks and pour over hot water. Let sit for 5-10 minutes or until softened.

  2. Strain the Imli into a pot, just use the back of a spoon to make sure you get maximum flavour in your pot.

  3. Add remaining ingredients and bring to a boil

  4. Simmer for 15 minutes. The chutney will thicken a little, but will still be runny.

  5. Let cool completely then store in a jar in the fridge, it will keep for a few weeks. You can also freeze half.