Tamarind Chutney in Instant Pot (Imli Chutney)

Name: Tamarind Chutney in Instant Pot (Imli Chutney)
Prep time: 1 min
Cook time: 25 min
Total time: 30 min
Ingredients: ¼ cup tamarind concentrate ((I use 24 mantra brand)); 1 cup dates (pitted (about 25 dates)); 1 cup jaggery powder (Gur) ((see notes for substitute)); 1 tsp roasted ground cumin (or regular ground cumin); 1 tsp Kashmiri red chili powder ((reduce to ½ tsp for mild taste)); 1 tsp dried ginger powder; 1 tsp Himalayan black salt ((kaala Namak- pink in color) or regular salt); 1½ cups water

Jump to Recipe

Sweet and tart Tamarind Chutney is a popular Indian dipping sauce made by cooking tamarind pulp with dates, jaggery sugar (gur) and spices. In this hands-off Instant Pot recipe, we make this classic chutney without refined sugar, in under 30 minutes.

I won't be exaggerating if I say that Tamarind chutney is one of the most popular north-Indian condiments. It is that reddish-brown sauce that is the "Samosa sauce", because its always served with samosas.

It is my hubby and kids' favorite Indian dipping sauce. They are crazy about it. Instead of having samosa with a side of chutney, the three of them end up eating chutney with a side of samosa 🙂

Because of that, I always have multiple jars of this chutney in my fridge and freezer!

What is Tamarind Chutney?

Tamarind chutney is also known as 'Sonth', and is a must-have dipping sauce to popular street food and appetizers like Samosa, Pakora, Dahi Vada and more. It's a blend of sweet and tart flavors, therefore, it goes really well with savory and spicy dishes.

It is made with the pulp of tamarind fruit, cooked down with a natural sweetener, like dates and jaggery, then blended into a smooth consistency.

Ingredients - Notes & Substitutions

You just need a handful of ingredients to make this delicious dipping sauce. Here they are along with easily available alternatives:

Tamarind: I use tamarind concentrate in this recipe since that's easily available in most grocery stores, and gives consistent results across different brands. Look for it in the Asian food aisle, next to Thai and Indian products. Tamarind pulp (seedless or with seeds) can also be used, however, you would have to double the quantity in this recipe.
Dates: I absolutely love using pitted dates in this recipe for two reasons. Firstly, they are naturally sweet, therefore, reduce the need for artificial sweeteners. Secondly, cooked dates add a luxurious texture and help thicken the chutney. However, if you do not wish to use dates, simply double the quantity of jaggery, or whichever sugar source you are using.
Sweetener: I prefer to use jaggery, also known as 'Gur', in this recipe to keep it refined sugar free. Jaggery is unrefined sugar made from concentrated cane juice. You can find it in most Indian stores or online. Here are some alternate sweeteners:
- Palm sugar is another refined sugar-free alternative that is also the lowest on GI index (Glycemic Index).
- You can use an equal quantity of brown sugar in this recipe instead.
Spices:
- Himalayan Pink salt, also known as 'Kala Namak' give best results in this chutney recipe. However, regular salt can be used instead. Simply use half the quantity suggested for pink salt.
- Kashmiri red chili powder adds a nice color and gentle heat to this recipe.
- Roasted cumin adds a sweet-earthy balance to the chutney. Alternatively, regular cumin powder or cumin seeds can be used.
- Dried ginger: Dried ginger adds an earthy-floral taste to this sauce, which is why, it is best to use that. Fresh ginger is an alternative, but it might not give the most authentic results.
Water: Very essential for bringing everything together, helping the pressure cooker come to pressure, and most importantly, determine the consistency of this sauce.

How to Make Imli Chutney

I love the convenience of making this chutney in the Instant Pot. It's an easy dump and start recipe and pretty hands-off. You can make this in any comparable electric pressure cooker.

Step by Step Instructions for Instant Pot

Add all the ingredients in the Instant Pot. Close the lid and pressure cook on high for 10 minutes (Sealing mode) (pic 1-4)
When the cooking time is done release the pressure manually by following the quick release instructions of your pressure cooker.
Open the lid after the pin drops. Using an immersion blender puree the mixture. If using a stand-alone blender, for safety reasons, let the sauce cool down for at least 15 minutes before blending it. Puree to a smooth consistency. Check the taste and if you like it sweeter, add a few tablespoons of jaggery and stir. (pic 5)
Turn on Saute mode. Check the taste and add more sugar if you like it sweeter, and simmer the chutney for 2-3 minutes to thicken it to your desired consistency. (pic 5)
Let the chutney cool down completely, then transfer to an air-tight mason jar and store in the refrigerator. This chutney stays good in refrigerator for up to a month, and in the freezer for about 3 months.

Note: Keep in mind that this chutney thickens as it cools. For best results, turn off Saute mode when it reaches a chocolate sauce-like consistency.

Step showing how to add ingredients and cook chutney in an Instant Pot

Stovetop Method for Sweet Tamarind Sauce

Add all the ingredients to a heavy bottom sauce pan and bring to a boil. Add an additional ½ cup water for the stove top recipe.
Reduce heat to medium, cover the pan and cook for 10-15 minutes, or until the dates start disintegrating. Taste and adjust seasoning.
Turn off the heat and puree the chutney using an immersion blender. If using a stand-alone blender, for safety reasons let the sauce cool down for at least 15 minutes before blending it. Puree to a smooth consistency.

Serving Suggestions

Tamarind chutney is the quintessential condiment for most savory Indian snacks. It goes well with Samosa Pinwheels, Jalapeno Poppers, Samosa Chaat, Pakora, Tikki, Uttapam Waffles, and Dahi Bhalla Chaat.

My kids like to add a teaspoon on their Quinoa Poha too (savory Quinoa Pilaf).

Storage- How Long Does Imli Chutney Stay

When stored in an air-tight container, Tamarind Chutney stays good in the refrigerator for up to a month, and in the freezer for 3 months.

Make Ahead for a Party

This chutney can easily serve 60 people. You can make it a week in advance and store it in the refrigerator.

Recipe Tips & Notes

Dates: I have used pitted dates in this recipe for texture and taste preferences. However, if you cannot find them, simply double the jaggery quantity.
Tamarind: I prefer to use tamarind concentrate for this recipe as it is easily available in the asian food aisle of most supermarkets, along with the Thai food ingredients. If you want to use tamarind pulp instead, I recommend using seedless for ease of blending. Also, double the quantity of the pulp.
No Refined Sugar: This recipe uses jaggery and dates for sweetness, no refined sugar. If you want to replace both with sugar, I would recommend using brown sugar (quantity mentioned below).
Using Sugar Instead: Making chutney with sugar, for ¼ cup of tamarind concentrate, add 1 cup of brown sugar. The exact quantity may vary depending on how tart the tamarind is. If you prefer your chutney sweeter, start with 1 cup sugar and add more later after pureeing. Simmer for a few minutes to dissolve that sugar.
End Taste Varies: The end taste may vary depending on how tart the tamarind paste is. To adjust the sweetness level, check the taste after pureeing. If you like it sweeter, add a few tablespoons of jaggery and stir.
Water Quantity: I have used 1.5 cups of water in this recipe. This quantity can vary depending on your desired consistency. With this ratio, I get a pouring consistency. If you like it thinner, add another ½ cup water. If you prefer it thicker, simmer it for a few extra minutes towards the end.
Thickens as it Cools: This chutney thickens quite a bit as it cools. For best results, turn off Saute mode when it reaches a chocolate sauce-like consistency.
Adjust thickness: If it becomes too thick for your taste, thin it by adding a few teaspoons of hot water and mix it in.
Extra-fine texture: For an extra smooth sauce, line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula stir and press down the sauce to strain it. Repeat till the entire sauce is strained.
How to Store: When stored in an air-tight container, Tamarind Chutney stays good in the refrigerator for up to a month, and in the freezer for 3 months.
Serving Suggestion: This quantity made roughly three 8oz Jars (2.75 cups). The serving size is about 2 teaspoons and is reflected in the nutritional information.
Making it for a Party: This can easily serve 60 people. You can make it a week in advance and store it in the refrigerator.

Tamarind Chutney FAQ

How to Make Imli Chutney without Dates

Dates add sweetness and a velvety smooth texture to this chutney. If you want to skip them, simply double the quantity of jaggery powder.

How to Make Tamarind Sauce with Sugar Instead of Jaggery

In this recipe I have used a combination of dates and jaggery powder (Gur) for sweetness, this makes this recipe free of refined sugar. But, if you prefer to use sugar instead, I recommend using brown sugar (light or dark).
For ¼ cup of tamarind concentrate, add 1 'packed' cup of brown sugar. The exact quantity may vary depending on how tart the tamarind is, and how sweet you want the chutney to be. For regular cane sugar, add 1 cup.
If you prefer your chutney sweeter, add more later after pureeing and simmer for a few minutes. Start by adding 1-2 tablespoons and add more as needed.

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