Sweet and tangy tamarind chutney

The word 'Chutney' comes from the Hindi 'chatni', which means: to lick. And indeed, you will want to lick this sauce up to the last drop. The acidity of tamarind (Indian date), the sweetness of sugar, and the warmth of spices provide such a complex taste that is the perfect accompaniment to fried foods (like samosa or kofta).
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
Total Time 40 mins
🍽️ Servings 8 servings
🔥 Calories 400 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan
  • Sieve (if tamarind has seeds)

Instructions

1

If using a tamarind block, soak in hot water, then pass through a sieve to get rid of seeds and fibres. If ready-made pulp, just mix with water.

2

Place the tamarind water in a saucepan with the sugar and spices. Bring to a boil.

Tip: Brown sugar or palm sugar (jaggery) gives a more caramel flavour than white.
3

Cook over medium heat for 20-30 minutes until it thickens (approx. like maple syrup).

Tip: Remember, it will thicken a lot more while cooling (viscosity).
4

Cool completely. Keeps for weeks in the fridge.

Tip: The acidity and sugar preserve it.

Recipe FAQ

It became too thick after cooling. What should I do?
It thickens due to pectin and sugar. Stir in a little hot water.

Ingredients

  • 150 g Tamarind pulp (block or concentrate)
  • 100 g Brown sugar (or Jaggery)
  • 1 tsp Ground ginger
  • 1 tsp Ground cumin
  • 0.5 tsp Chilli powder
  • 1 pinch Salt
  • 300 ml Water