Wednesday, October 20, 2010

Imly Chutney...Tamarind Chutney

Asalam Alaikum,

This simple Imly Chutney is very quick, and goes well with tea-time snacks like pakorey, samosey, and papri.

A roughly golf ball sized chunk of Imly(tamarind) paste
one cup water
one tablespoon lal mirch(red chili powder)
one tablespoon cheeni(sugar)
pinch of namak(salt)

Our imly comes in cone shaped chunks with the seeds still inside, it looks like this-

Step 1-Break off a golf ball sized chunk and place in a small bowl.

Step 2-Add one cup cold water

Step 3-Using your fingers break the chunk up into small bits, and then let sit for 15 minutes or so to soften up.

Step 4-Remove all seeds from the bowl, leaving the paste and water.

Step 5-Add one tablespoon lal mirch powder.

Step 6-Add one tablespoon cheeni.

Step 7- Add a pinch of namak

Step 7-Mix well.

Step 8-Pour into a nice serving bowl, and it is ready.

Imly chutney keeps well so if you have extra, you can keep it in the fridge in a tightly covered container.


  1. No! one last step you skipped! you need to cook it as well- till it gives you a thick consistency! it will taste real good after being cooked!

  2. It always comes out thick enough for us, about the same thickness as ketchup actually. We never cook it in our family, unless maybe we use gurh instead of cheeni.

  3. Ohh i think tastes and methods vary in different families :)
    Everywhere around me cooks it well always. I heard it first time feom you that you eat it wthout cooking :)