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Imli Chutney

Imli Chutney



  • TIME:

    25 minutes


  • 500-600ml
  • 100g tamarind block
  • 80g sugar
  • 1 small onion (80g), finely chopped
  • 1 tsp tomato ketchup
  • ½ tsp salt
  • ½ tsp red chilli powder
  • ½ red chilli flakes
  • ½ roast cumin powder
  • ¼ kala namak (black salt)


  • Boil the water in a pan
  • Add Tamarind block, boil for 4-5 minutes until the tamarind is soft (you may want to cover the saucepan and keep stirring occasionally to break up the tamarind
  • Once the tamarind is soft and most of the pulp is out, remove from the heat and cool for 10 minutes
  • Strain the mixture and get of what is left in the strainer
  • Put the tamarind liquid back on to the heat, add sugar, red chilli powder, red chilli flakes, roast cumin powder, kala namak, salt and tomato ketchup, cook for 3-4 minutes and cool
  • Once cool, add the finely chopped onions and refrigerate until needed.
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Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.