Tamarind chutney Recipe
Indian · Condiment · 25 min total
A sweet and tangy Indian condiment, perfect for dipping samosas, chaat, or drizzling over snacks.
10
min prep
min prep
15
min cook
min cook
16
servings
servings
35
kcal/serving
kcal/serving
Ingredients
- 1 cup tamarind pulp (from a block or concentrate)
- 1 cup water
- 1/2 cup jaggery (or brown sugar), grated
- 1 teaspoon cumin seeds, roasted and ground
- 1/2 teaspoon ginger powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black salt
- 1/4 teaspoon regular salt
- 1 pinch asafoetida (hing)
Instructions
- Soak tamarind pulp in 1 cup warm water for 15 minutes. Squeeze and strain to extract juice; discard solids.
- In a saucepan, combine tamarind juice, jaggery, and 1/2 cup water. Bring to a boil over medium heat, stirring until jaggery dissolves.
- Reduce heat to low and simmer for 10-15 minutes until slightly thickened (like maple syrup).
- Remove from heat. Stir in roasted cumin powder, ginger powder, red chili powder, black salt, regular salt, and asafoetida.
- Let cool completely. The chutney will thicken further as it cools.
- Store in a clean jar in the refrigerator for up to 2 weeks.
Tips
- Adjust sweetness and spice to taste.
- For a smoother chutney, blend after cooling.
- Serve at room temperature.
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