Tamarind Chutney
June 29th, 2007 filed under Chutneys / Pickles, Vegan
This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east!
Ingredients:
- 1/2 lb tamarind, seeded
- 2 1/2 cups sugar
- 2 cups boiling water
- 1 1/2 tablespoons roasted ground cumin seeds
- 1 tablespoon salt
- 1 teaspoon black salt
- 1 teaspoon red chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon ginger powder
Method:
- Break the tamarind into small pieces and soak in hot boiling water for one hour.
- Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
- Add sugar to the pulp mix well.
- Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
- Chutney can be refrigerated for two to three months.
Serving suggestion:
- Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
- This is also delicious as a dipping sauce for French fries, as a spread over crackers.
Variations
- To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
- Add water and ice cubes to serve as a cool spicy drink.
- Add equal parts yogurt and chutney to make a dipping sauce.
- Try drizzling over rice to add a unique flavor to plain rice.





hi there Manjula Aunty,
wonderful website with delish recipies!!!
love visiting ur site often to check out variety of yummy dishes.
Please keep up the good job by sharing and thus helping others learn and explore the indian cuisine.
Thanks and hats of to u
Hi aunt!! We are iyengar brahmins from south. I,m newly married and moved to US and i’m learning special items from your videos Your recipes are really wonderful. And i could try most of your recipes as you don’t use onion and garlic.
Thank you so much and hope to see some more recipes of yours.
I bought a bottle of Tamarind paste. How many tablespoons equal a 1/2 pound for this recipe?