Tamarind Chutney/Dipping sauce. Imli Ki chutney for Dahi Vadas and Chaat.

Tamarind Chutney which you drizzle on top of Dahi Vada’s or Chaats etc. or may be used as a dipping sauce for anything that you like. This tamarind chutney is sweet and sour with mild spices. Goes great with biryanis fries or any fried rice idlis or Vadas of choice. Actually could be enjoyed with any type of Indian-style fritters. Traditionally this is prepared by cooking and boiling tamarind and then later by straining the pulp and discarding the seeds. But in this recipe, I have used concentrated ready-made tamarind which is super easy and quickly prepared. No straining or sieving required. So let’s quickly check out this tasty tamarind sauce or chutney recipe.

Jump to Recipe

Ingredients required to prepare Tamarind Chutney or dipping sauce

To prepare tamarind chutney we need

• Water 2 cups
• Sugar 3/4 cup
• Concentrated tamarind 5 tablespoons
• Dry-Roasted Cumin seeds 1 and 1/2 teaspoons
• Coriander powder 1/2 teaspoon
• Red chili powder 1 teaspoon
• salt a pinch
• Cornstarch Slurry

To Prepare Cornstarch Slurry we need

• Cornstarch 2 teaspoons
• Water 2-3 tablespoons to prepare a thin cornstarch slurry

Directions to prepare

In some lukewarm water add some sugar and dissolve. Add concentrated tamarind as required, and mix. Add some dry roasted cumin seeds and a pinch of salt, a little bit of coriander powder, and red chili 🌶 powder to enhance the flavor and continue stirring and cooking few minutes on medium flame. After few minutes of boiling add the thin cornstarch slurry and mix. Gradually by stirring and cooking the consistency slightly thickens. It should is not too thick or thin. At this point turn off the flame and allow it to completely cool and enjoy as a drizzling as chutney on top of Dahi Vadas, Chaats, etc, or as a dipping sauce for anything you like.

Total cook time

20 to 30 minutes

Step by step method along with the images shown below

Heat 2 cups of water into a sauce pan

Take 5 tablespoons of concentrated tamarind pulp

Pour tamarind pulp into the water water and mix

Mix nicely

Add 3/4 cup of sugar and mix to dissolve the sugar

Bring the mixture to boil

Add dry~roasted cumin seeds 1 and 1/2 teaspoons

Red chili powder 1 teaspoon

Coriander powder 1/2 teaspoon

Mix

Add a pinch of salt

Boil sometime

It’s been a while it’s boiling. Add cornstarch slurry into it.

To prepare cornstarch slurry mix 2 tablespoons of cornstarch in some water. Prepare a thin slurry and pour slowly into the boiling tamarind g and sugar mixture. Stir and dissolve everything nicely.

Cornstarch slurry is being added

Cook few more minutes.

Stop cooking once the mixture slightly thickens

Allow the mixture to completely cool

This is now ready to use

Drizzle on top of dahi Vadas, chaats or use it as a dipping sauce for anything you like.