Tamarind Chutney
A sweet and sour brown chutney of tamarind, jaggery, ginger and roasted cumin, simmered until it coats a spoon.
Photograph credit: Meetha chutney tamarind dates chutney by Nithyasrm · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Sweet, sour and a little spiced: this is the brown chutney that goes on samosa chaat, dahi puri and every plate of papdi. Tamarind is the sour element, jaggery the sweet, and the spices give the background.
Tamarind paste from a jar is the easy route and gives a consistent result. Dilute it with water so the mixture is thin enough to simmer; it thickens a great deal as it cooks and again as it cools. Aim for a pourable consistency in the pan. What looks right hot will be too thick cold.
Jaggery has a deeper, caramel taste than white sugar, but either works. Add it in stages and taste. Ground ginger, roasted cumin, chilli powder and black salt (kala namak) go in with the jaggery. Black salt has a distinctive sulphurous note that is part of the chutney's identity.
Simmer for 15 to 20 minutes, until it coats the back of a spoon, then strain if you want it smooth.
What People Ask
How long does Tamarind Chutney take to make?
5 minutes of preparation and 20 minutes of cooking, so at least 25 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 10.
The Method for Tamarind Chutney
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Put the tamarind paste and water in a pan and bring to a simmer, stirring until dissolved.
-
Add the jaggery, ginger, cumin, chilli powder, black salt and salt.
-
Simmer over a medium heat for 15 to 20 minutes, stirring now and then, until the chutney coats the back of a spoon.
-
Strain through a sieve if you want a smooth chutney. Cool completely before using.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Tips That Matter
- The chutney thickens as it cools; stop cooking while it is still pourable.
- Add a splash of hot water if it becomes too thick.
- Store in a clean jar.
What to Serve With It
Samosas · Papdi chaat · Dahi puri · Pakoras
Leftovers and Storage
Keeps in a clean jar in the fridge for 2 weeks. Freezes well in small portions.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Indian cooking and appetizers ideas from Weekly Delight.
Coconut Chutney
Fresh coconut ground with green chilli and roasted gram, finished with a mustard seed tempering. The thing every…
Mango Chutney
Chunks of firm mango simmered with onion, ginger, vinegar, sugar and warm spices until thick and glossy. Sweet…
Mint Chutney
A bright green chutney of fresh mint and coriander, green chilli, lemon juice and cumin, blended smooth for chaats…
Mango Pickle
Cubes of raw green mango salted and dried, then mixed with mustard, fenugreek and fennel and a mustard-oil spice…
Boondi Raita
Whisked yoghurt with soaked crisp gram flour pearls, roasted cumin, chaat masala and mint, served chilled.
Cucumber Raita
Thick yoghurt stirred with grated cucumber, ground cumin, mint and a little garlic. The cooling side dish for…