Tamarind Chutney Fiji Style | Imli Chutney

This Tamarind or Imli chutney as we call it in Fiji is lip-smacking and absolutely delicious! It can be made into a thick paste or left runny, depending on your preference. This chutney is sweet, tangy, spicy and sour, all at the same time. You can easily adjust the sugar and add any other spices (fennel seeds is a additional) while preparing Imli Chutney, however I prefer it just like this. By default, this chutney is vegan, gluten free, and very simply to prepare. It can be made well in advance and will store in the refrigerator for months!

Lets talk more about the star of the show, the Tamarind

Tamarind is a member of the legume family, and so some may consider it a legume. It is mostly used
and enjoyed like a fruit. Tamarind is a pod-like tree fruit that grows in tropical and sub-tropical areas. It can be found growing throughout the Caribbean, Latin America, Africa, and South Asia. The pulp that comes from pods on the Tamarind tree, can be used as the base for all sorts of savory dishes and condiments, and is used frequently in Middle Eastern, Mediterranean and Asian cuisines. The tangy taste imparts zingy undertones and it makes for lively accompaniments -- sweet or savory -- to main courses.Tamarind or Imli chutney is made by soaking tamarind pods, squeezing the pulp, mixing it with sugar and spices and cooking it down to your desired consistency. Tamarind is used in many dishes and desserts around the world. It’s even an ingredient in Worcestershire sauce. My favorite way to use tamarind is to make THIS delicious chutney! I promise, it is so delicious that you may end up eating the entire the jar in one sitting!


1/2 cup seedless Tamarind concentrate/pulp
1 cup brown sugar *
1 inch grated ginger
5 cloves or garlic, finely minced
1 tsp black pepper powder
1 tsp roasted cumin powder
1 tsp red chilli powder
1 tsp Fiji Masala powder/Garam Masala
1/2 tsp Hing
1-2 sprigs of curry leaves
1 tsp salt or according to your taste
2-3 Tbsp oil 
1/2-1 cup of water* 


Heat a pan over medium high heat and add oil. [Note, if you're using a non-stick pan, you can get away with using 1-2 tbsp of oil.] 
Once the oil is hot, add ginger and garlic and sauté for 30 seconds. 
Add all spices and curry leaves and sauté for 30-40 seconds making sure that the  spices do not burn. 
Add in the tamarind pulp and stir well, scraping the bottom of the pan. 
Add sugar [start with 1/2 cup and adjust during the cooking process]. 
Stir well and bring to a rolling boil. Add water if the mixture if thick in consistency (this will depend on the consistency of your tamarind concentrate/pulp). 
Bring to a boil and lower flame to medium low. 
Stir every 2-3 mins. Once the chutney coats the back of your spoon, taste to adjust sugar & salt. Add accordingly. 
Once the chutney has reached your desired consistency, turn off the heat and let cool before transferring to an air tight container/jar. 

Makes 8 oz of thick chutney!

This will store well in the refrigerator for months and can be served cold, or warmed slightly in the microwave if you'd prefer. 

Watch me make it here! 

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