Tamarind Chutney

Tamarind Chutney

Tangy, date-sweetened tamarind chutney simmered to a glossy, spoonable consistency.

Total 50 min Makes 16 oz Calories 48/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dark, tangy-sweet chutney balances sour tamarind pulp with jaggery and warm spices like cumin and ginger. It's a staple condiment for samosas, chaat, and pakoras across South Asian cooking, and keeps well in the refrigerator for weeks. A few minutes of simmering thickens it into a syrupy glaze perfect for drizzling.

Ingredients

  • 1 cup seedless tamarind pulp block, torn into pieces
  • 2 cups water, divided
  • 3/4 cup jaggery or dark brown sugar, grated
  • 1 teaspoon ground cumin, toasted
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kashmiri red chile powder
  • 1/2 teaspoon black salt
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon

Method

  1. Break tamarind pulp into a small saucepan with 1 cup water. Bring to a simmer over medium heat, stirring occasionally to break up the pulp.

  2. Remove from heat and let cool for 10 minutes, then push the softened pulp through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much pulp as possible. Discard the fibrous solids and seeds left behind.

  3. Return the strained tamarind liquid to the saucepan and add the remaining 1 cup water, jaggery, cumin, ginger, chile powder, black salt, sea salt, fennel, cayenne, and cinnamon.

  4. Bring the mixture to a simmer over medium heat, stirring until the jaggery fully dissolves.

  5. Reduce heat to low and simmer, stirring occasionally, until the chutney thickens to a syrupy, pourable consistency that coats the back of a spoon.

  6. Remove from heat and let cool completely; the chutney will thicken further as it cools. Transfer to a jar and refrigerate.

Rate this recipe

★ 4.8 (1)

Tamarind Chutney

This dark, tangy-sweet chutney balances sour tamarind pulp with jaggery and warm spices like cumin and ginger. It's a staple condiment for samosas, chaat, and pakoras across South Asian cooking, and keeps well in the refrigerator for weeks. A few minutes of simmering thickens it into a syrupy glaze perfect for drizzling.

50 min 16 oz 48 cal

Ingredients

  • 1 cup seedless tamarind pulp block, torn into pieces
  • 2 cups water, divided
  • 3/4 cup jaggery or dark brown sugar, grated
  • 1 teaspoon ground cumin, toasted
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kashmiri red chile powder
  • 1/2 teaspoon black salt
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon

Method

  1. 1

    Break tamarind pulp into a small saucepan with 1 cup water. Bring to a simmer over medium heat, stirring occasionally to break up the pulp.

  2. 2

    Remove from heat and let cool for 10 minutes, then push the softened pulp through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much pulp as possible. Discard the fibrous solids and seeds left behind.

  3. 3

    Return the strained tamarind liquid to the saucepan and add the remaining 1 cup water, jaggery, cumin, ginger, chile powder, black salt, sea salt, fennel, cayenne, and cinnamon.

  4. 4

    Bring the mixture to a simmer over medium heat, stirring until the jaggery fully dissolves.

  5. 5

    Reduce heat to low and simmer, stirring occasionally, until the chutney thickens to a syrupy, pourable consistency that coats the back of a spoon.

  6. 6

    Remove from heat and let cool completely; the chutney will thicken further as it cools. Transfer to a jar and refrigerate.