Tamarind Chutney

Name: Tamarind Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 1/4 cup tamarind concentrate or paste; 1/4 cup jaggery or brown sugar, crumbled; 1 cup water; 1/2 tsp cumin seeds, toasted, ground; 1/2 tsp ground ginger; 1/2 tsp black salt (kala namak) or kosher salt; 1/4 tsp red chili powder; 1/4 tsp fennel seeds, toasted, ground

A sweet, sour, and warmly spiced Indian chutney made from tamarind paste, jaggery, and toasted spices. An essential condiment for chaat, samosas, and pakoras.

25 minEasyServes 1645 cal/serving

IndianSauceStovetopVegetarianVeganStandardLow CarbKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1/4 cup tamarind concentrate or paste
1/4 cup jaggery or brown sugar, crumbled
1 cup water
1/2 tsp cumin seeds, toasted, ground
1/2 tsp ground ginger
1/2 tsp black salt (kala namak) or kosher salt
1/4 tsp red chili powder
1/4 tsp fennel seeds, toasted, ground

Instructions

1

In a small saucepan, combine tamarind, 1/4 cup crumbled jaggery or brown sugar, and 1 cup water over medium heat.
2

Stir until the jaggery dissolves completely, then bring to a gentle simmer.
3

Add 1/2 tsp toasted, ground cumin seeds, 1/2 tsp ground ginger, 1/2 tsp black salt (kala namak) or kosher salt, 1/4 tsp red chili powder, and 1/4 tsp toasted, ground fennel seeds.
4

Simmer, stirring occasionally, for 10-12 minutes until the chutney thickens to a syrup-like consistency that coats a spoon.
5

Remove from heat and let cool. The chutney will thicken further as it cools.
6

Strain through a fine mesh sieve if a smooth texture is desired. Refrigerate in a sealed jar for up to 1 month.

Questions

Can I make Tamarind Chutney ahead?

Yes, it takes well to being made ahead. Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Tamarind Chutney?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Slow Cooker Vegetarian Chickpea Tikka Masala main
Vegetable Samosas starter
Linguine alle Vongole main

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