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Easy Imli Chutney (Keto, Paleo)

A quick five ingredient chutney that you can make either sugar free (for keto/paleo) or original with sugar. It's the ketchup of desi condiments!
Prep Time5 mins
Cook Time10 mins
Cooling time30 mins
Total Time45 mins
Course: sauce
Cuisine: pakistani
Keyword: dairy free, gluten free, keto, Paleo, Vegan, Vegetarian
Servings: 1 cup


  • 1 cup water
  • 4 tbsp tamarind paste*
  • 4 tbsp monk fruit sweetener (or sub for granulated white sugar for original version)
  • 1 tbsp red chilli flakes (adjust to suit your level of spice)
  • pinch salt


  • Mix all the ingredients together in a small saucepan and bring to a boil.
  • Allow to simmer for 5 minutes. Taste and adjust to your desired sweetness and spice level. I like to add about 1 tbsp more sugar or sweetener for a sweeter chutney.
  • Allow to cool completely and transfer to a jar or squeeze bottle for easy saucing. Store in the fridge for up to 3 months. Note: Chutney may thicken slightly in the fridge. This is normal. Just stir it up or add a splash more water if you want to thin it out again before using.


*Make your own tamarind paste with dried imli (tamarind). Bring 1-2 tbsp of dried imli to a boil with 1 cup water. Allow to boil for 30 minutes until the water reduces by half. Strain to remove any tamarind pulp or pits. Allow to cool and you have tamarind paste. This stuff is great in chutney or add a teaspoon or so to your stir-fries for an added umami flavour!