Imli chutney from scratch is best made from a block of tamarind pulp – the pulp has that signature tamarind tartness in its fresh, raw form. Whereas the other forms of tamarind can often be either too sweet or too tart to balance out properly. The concentrate, paste and puree are great in recipes where you need a few tablespoons of tamarind, and can’t be bothered to rehydrate it from a block. However, I’d not recommend using it to make chutney.