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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Sweet and Tangy Tamarind Chutney

Imli ki Chutney

(43 reviews)
"

Tamarind Chutney is a staple in my kitchen, particularly during chaat season. Its sweet-sour profile is simply irresistible when drizzled over samosas or bhel puri.

"
Sweet and Tangy Tamarind Chutney
Prep time:10 mins
Cook time:20 mins
Total time:30 mins

Protein

0.5g

Carbs

15g

Fat

0g

Calories

60 kcal

Servings:
10
VeganGluten Free

Ingredients

tamarind pulp1 cup
(store-bought or homemade, seedless)
jaggery1 cup
(grated or chopped)
water2 cups
(adjust as necessary)
black salt0.50 tsp
(or regular salt, to taste)

Spices

ground cumin1 tsp
ground ginger1 tsp
red chili powder0.50 tsp
fennel seeds0.50 tsp

Directions

Prepare the Tamarind Base

  1. In a medium saucepan, combine tamarind pulp and water.
  2. Bring to a gentle simmer over medium heat, stirring occasionally.

Sweeten and Spice

  1. Once the tamarind mixture is hot, add grated jaggery, stirring until completely dissolved.
  2. Add ground cumin, ground ginger, red chili powder, black salt, and fennel seeds.
  3. Simmer the mixture for 15-20 minutes until it thickens to a syrupy consistency.
Chef's tip: Adjust the thickness by adding a little more water if necessary; it will thicken more as it cools.

Strain and Store

  1. Remove from heat and let the chutney cool slightly.
  2. Strain through a fine-mesh sieve to remove any solids and achieve a smooth texture.
  3. Transfer to a clean jar or container and allow to cool completely before refrigerating.
Chef's tip: This chutney keeps well in the refrigerator for up to two weeks—ideal for making ahead of time.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.