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Tamarind Chutney

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This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east.

Tamarind ChutneyIngredients:

  • 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

  1. Break the tamarind into small pieces and soak in boiling water for one hour.
  2. Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix
    well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.
  3. Chutney can be refrigerated for two to three months.

Serving suggestion:

  1. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
  2. It is also delicious as a dipping sauce for French fries and as a spread over crackers.
  3.  Try drizzling over rice to add a unique flavor to plain rice.

Variations

  1. To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
  2. Add water and ice cubes to serve as a cool spicy drink.
  3. Add equal parts yogurt and chutney to make a dipping sauce.

130 thoughts on “Tamarind Chutney

  1. Hi Manjula,
    Thank you for all your excellent video instructions. Indian food is so delicious, but to the western cook, often mysterious. It’s so easy to follow your techniques in the videos. I recently made an Indian feast with 7 different dishes, all from your recipes, and they turned out delicious! I made Dal, Naan, Potato Eggplant and Tomato subji, Cilantro chutney and for desert, Gajar Halwa. Later that week we had Mango Lassi, yum yum! Thank you so much!

  2. Dear Manjula,
    Thank u for your wonderful recipes..
    Regarding the Tamarhind chutney… Is it ok to make it raw ? without coocking?

    Tx, Ronen

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