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Tamarind Chutney (Indian) Recipe

Indian · Condiment · 25 min total

A sweet and tangy Indian condiment made from tamarind, dates, and spices, perfect for drizzling over chaat, samosas, or grilled meats.

Ingredients

• 1/2 cup tamarind paste (or 1/4 cup tamarind concentrate)
• 1/2 cup jaggery or brown sugar, grated
• 1/4 cup Medjool dates, pitted and chopped
• 1 cup water
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black salt (kala namak)
• 1/4 teaspoon regular salt
• 1/4 teaspoon ginger powder
• Pinch of asafoetida (hing)

Instructions

1. In a small saucepan, combine tamarind paste, jaggery, dates, and water. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 10-12 minutes, until the dates are soft and the mixture thickens slightly.
3. Remove from heat and let cool slightly. Transfer to a blender and blend until smooth.
4. Strain the chutney through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Discard the solids.
5. Stir in roasted cumin powder, red chili powder, black salt, regular salt, ginger powder, and asafoetida. Mix well.
6. Let the chutney cool completely. It will thicken further as it cools. Adjust consistency with a little water if desired.
7. Transfer to a clean jar or bottle. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Tips

• Store in an airtight container in the refrigerator for up to 2 weeks.
• To make it spicier, add a pinch of cayenne pepper or finely chopped green chilies.
• This chutney can also be frozen for up to 3 months.

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