Tamarind Chutney

Name: Tamarind Chutney
Cook time: 55 min
Total time: 55 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 200g Seedless Dates; 100g Seedless Tamarind, block or pulp; 100g Jaggery, grated or chopped; 600ml Water; 2 tsp Roasted Cumin Powder; 1 tsp Kashmiri Red Chili Powder, or mild red chili powder; 1 tsp Dried Ginger Powder, saunth; 1 tsp Fennel Powder; 1 1/2 tsp Black Salt, kala namak; 1/2 tsp Salt, fine; 1/4 tsp Asafoetida, hing

This tangy-sweet Tamarind Chutney is a classic Indian condiment that balances sour tamarind with caramel sweetness and warm spices. Smooth and glossy, it brightens chaats, samosas, and snacks with a complex, comforting flavor. Make a batch to keep on hand for dipping and drizzling.

This tangy-sweet Tamarind Chutney is a classic Indian condiment that balances sour tamarind with caramel sweetness and warm spices... Show more

Traditional Indian Recipe

Health Grade

D · Occasional

Time

55 min

Price

0,35 €

Calories

122 kcal

vegan

budget

low calorie

quick

easy

meal prep

Method

Prep the fruit

Break the Seedless Tamarind (block or pulp) into smaller pieces if it comes in a firm block, and chop the Jaggery (grated or chopped) into small bits if the pieces are large. Keep the Seedless Dates ready, and measure out the Water so you can move straight to the pot.

Simmer the base

Put the dates, tamarind, jaggery, and water into a medium saucepan. Bring it to a gentle boil over medium heat, then lower the heat and simmer for 15 minutes, stirring every so often, until the dates are very soft, the jaggery has melted away, and the mixture looks thick and sticky rather than watery. Keep the heat gentle so the sweet mixture doesn't catch on the bottom.

Strain smooth

Press the hot mixture through a strainer or fine sieve into a bowl, using the back of a spoon to push the soft pulp through. Keep going until only tough fibers and any coarse bits are left behind, then scrape the smooth puree back into the pan.

Season and cook

Stir in the Roasted Cumin Powder, Kashmiri Red Chili Powder (or mild red chili powder), Dried Ginger Powder (saunth), Fennel Powder, Black Salt (kala namak), Salt (fine), and Asafoetida (hing). Simmer gently for 8 minutes, stirring often, until the chutney turns glossy and lightly syrupy. Keep the heat low so the spices stay fragrant rather than bitter.

Rest briefly

Take the chutney off the heat and let it stand for 10 minutes. It will thicken a little as it cools, and the sweet-sour flavors will settle into a smoother balance.