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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.

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151 thoughts on “Tamarind Chutney

  1. Hi, I have made your Tamarind Chutney but it is very runny, more like a sauce. You say to soak Tamarind for half an hour but your written recipe says soak for 1 hour. You also say to use 1 and a half tsp Cumin seeds but your written recipe says to use 1 and half Tablespoons of Cumin seeds.
    Please tell me what is wrong, I wanted a thick chutney not a runny sauce.
    Thanks
    Catherine

  2. Namaste Aunty Ji.

    My name is Barinder Bawa and i am living in South America, i am always happy to watch you recepie, i try to make my chutney, after watching your video, and its come out very good and tasty, thank you so much and i am always waiting for your new recepie…..

    Thanks Again

    Barinder Bawa

  3. Hi,

    This is sadiya and i am staying in dubai and i cant eat food here due to tast different thank to you that you show all south indian dishes how to cook. even my husband enjoy the food what i cook showed by you.

    Regards,
    sadiya

  4. Deeeeeeeeliciouuuuus!!!! I made this last night to dip my spring rolls… its soooo good… The only thing i did different, i used only half cup of sugar boiled with 1/4 cup water (simple syrup) this intensify the sweetness and less sugar is needed….

  5. Hello! What I can use instead of sugar? I do not eat sugar. I can provide regular fresh dates? Or use figs? instead of sugar?

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  7. 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 😀

  8. 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.

    1. i always use tamarind paste as it is much easier this way. to replace 1/2 pound in this recipe, i think 1 cup tamarind paste will be suffice.

  9. Could you please explain what is ‘black salt’ and where it is available? I don’t remember ever seeing this item in regular grocery stores here in US.
    Thanks
    Rom

    1. How is she going to use metric when she’s in the US and that’s not what we use?
      People ask that over and over and it would not be very practical. Why can’t those who use metric just learn how to convert?
      http://Www.convertme.com will give you all the popular conversion tables.
      That’s what I use when I have a recipe that is using the metric system. It’s not difficult at all. Easier for us than it is for her to convert every single recipe.

  10. Ciao Manjula
    Thank you for sharing your cooking gift. I would like to know how to make the tamarind chutney using tamarind paste instead. Thank you

  11. Hey!
    Nice recipe here. I need your help! I remember a dhaba i used to visit when i was in bangalore run by south indians. They used to provide us with a type of chutney with chilli bhajjis and potato bhajjis. I could taste coconut, tamarind in it and it was spicy but mindblowing! please can u suggest a coconut based variant of this chutney? thank you 🙂

    1. yes, use it to to clean anything copper-will make even your darkest pots or whatever shine-hindu worship material etc., also use it to clean silver jewelry-soak it in tamaraind pulp water, hope it helps

  12. Manjula aunty, your process made a very tasty chutney! I do mine in a similar way. When soaking the tamarind pulp, add a few tablespoons of grated green mango. This gives it an achar and chutney taste. If you would like it to be thicker, and have it keep a little longer, I heat up 1 tablespoon of oil, and fry my pepper, chili powder some garam masala and geera for about 30 seconds, then add the tamarind mixture, and bring to a boil. Once it boils, add the sugar, and salt, and boil until it reaches the desired thickness. It keeps for about 6 months, which doesnt last that long in our home 🙂 and the longer it sits, the better it tastes. And your grand daughter is adorable

  13. Hello,Mrs.Manjula!
    I have a question. Should I use roast whole cumin seeds first, then grind them? Or should I grind whole seeds first, then roast in pan?
    I was told the flavor is different depending on which way I do it.Thank you kindly for sharing your recipes & instruction.

  14. Hi Manula Aunty,

    Thanks for all your delicious recipies.

    For tamarind chutney recipe, can we use tamarind paste?
    I usually use tamarind paste for making sambar.

    Your recipes keep or tastebuds working!

    Raman

  15. Mine came out a bit thin, so I boiled it for 10 minutes and now it is lovely! It tastes like a cross between HP sauce and Branston Pickle.

  16. Hi! iam from Brasil and i tryied to do this chutney, actually turned out pretty good, almost the same flavor as the Indian restaurant from my city!
    Thanks for the recepies,wich are great, and the videos makes them much more easier to understand!

    1. hey maria,
      i am also from brasil. what kind of tamarind did you buy to make the chutney…is it available at the supermarkets here?

  17. Tamarind doesn’t get spoiled. can be kept for years and used. Fresh tamarind with a little moisture will be reddish brown in color, sweet and sour in taste and can be used fresh. Old one becomes dark and too sour in taste. It is better not to be used uncooked.

  18. Hello Manjula,

    I have questions, please. I just made this chutney and I believe the tamarind had seeds. The brick was very tough and it was dark brown, not at all like the red color of yours. Yours also appeared much softer.

    After soaking in hot water for over an hour and mashing it well, it was very difficult to push through the strainer. The end result tastes good however there is something crunchy in it, like bits of sand. I don’t believe it’s the sugar.

    So my questions are: Is it possible for the packaged tamarind to be spoiled (hence the brown color)? Also, what could the grains be?

    We’re have guests for dinner tomorrow evening and am hesitant to serve the tamarind chutney due to the above concerns. Your help would be greatly appreciated! 🙂

    Thank you so much for all of your wonderful recipes! I have made several of them in the last week – all were delicious.

    Tina

    1. Hey Tina,

      I think I used a similar brand to you, though I have found the one Manjula used before and it’s definitely superior! Not sure, but I think the problem was the seeds which have a strong flavor that I don’t like (like eating grage seeds..bleh)…though that doesn’t effect the color.

      1. Hi Tina,
        I believe the tamrind you got cant be used, I know the type you are talking about. The block should be stored in the fridge as leaving it out takes away the miosture leaving you with a ‘stone’.

  19. Thanks, Manjula, for this wonderful recipe! I added a link from my blog so others could try… It was easy and turned out absolutely delicious! Thanks for sharing 🙂

  20. the suggestion that bbq sauce is preferable to tamarind chutney is bizarre. the commenter is of course free to express her preference but the two sauces are very dissimilar. the chutney is delicious and very easy to make. i would encourage folks to give it a shot – it is truly delicious and very unique.

  21. Manjula thank you. You have simplified cooking for men; who with your help will come out of dependency on women. You give new light to men in the kitchen. I have tried two of your recepes this far and my family have enjoyed them both. Aloo Paratha and Samousa and have come in here for the tamarind Chutney.

  22. namaste aunty…..i have a small question that some people cook this chutney……what is the difference if we dont cook it???

  23. Hello aunty!!!!! your grand daughter is wayyyy tooooo sweet nd charming……i wanna ask u one question that i am planning to make this chutney nd for ur knowledge im making for the first time so hesitating a bit…i dont have seedless tamarind…instead of this i hv with seed …so how to make a pulp nd how to remove seeds out of it……do guide me aunty….
    Rest thanks for all the wonderful dishes…..i tried almost all ur vegetables nd for the first time myhusband is liking all those……thanksssssssssssssssssssss thy all were awesome………
    do reply me as soon as possible……as my mother n law is coming nd i hv to make all these things

  24. Hello aunty!!!!! your grand daughter is wayyyy tooooo sweet nd charming……i wanna ask u one question that i am planning to make this chutney nd for ur knowledge im making for the first time so hesitating a bit…i dont have seedless tamarind…instead of this i hv with seed …so how to make a pulp nd how to remove seeds out of it……do guide me aunty….
    Rest thanks for all the wonderful dishes…..i tried almost all ur vegetables nd for the first time myhusband is liking all those……thanksssssssssssssssssssss thy all were awesome………
    do reply me as soon as possible……as my mother n law is coming nd i hv to make all these things 🙂

  25. Quack! Quack! Nisha! Most medical authorities agree Tamarind is really good for you. There is evidence that it LOWERS cholesterol! Send your quack back to the duckpond!

  26. My doctor advised me not to eat Tamarind because it elevates my blood pressure.
    I like Kraft’s Barbeque Sauce far better than Tamarind (Imli) Chutney.
    I have been using Barbeque sauce for last 20 years and it tastes better. Do not waste your money and time in preparing Tamarind chutney. We live in America and people use Barbeque sauce (chutney)…

    1. I would be curious to know on what basis your doctor claims tamarind will elevate blood pressure? Is he/she referring to tamarind that has been made into chutney with salt added?

      Barbeque sauce has a fair amount of sodium in it, depending on the brand and how much you eat.

    2. Most medical authorities think Tamarind is good for you. There is evidence it actuallu LOWERS cholesterol. I suggest you find out if your doctor is a quack – if so, roast and serve with Tamarind Chutney.

  27. Thank you, Manjula, for sharing your wonderful recipes and for your helpful instruction videos. I have always wanted to learn to cook Indian food, and look forward to trying more of your recipes.

    Also, if any Food Network producers are paying attention, they should sign you up!

  28. your grand daughter is really clever this is excellent chutney aunty but where are u lost these days i`m really missing your recipies

  29. I love this site! Thank you soooooo much. My mom never taught me how to make dishes so I’ve been learning on my own. I’m soo excited to try out all the delicious desi dishes. Please keep up the wonderful job.

  30. OMG your reciepe is sooo quick n easy, b4 I learned it I was boiling the chuney for hours to make it thick, and you saved me so much time. I will b doing it your way from now on….Thanks a lot!

  31. Hello Manjula

    I’m European and married to Indian, as my husband only prefere indian food, so i’m using your recipies which they are simple and very tasty. I’m cooking now like Indian born 😉 Thank you very much and waiting for another reciepies!

  32. hello manjula aunty,

    I am very glad to learn north indian receipes from you, as i am a south indian i stay n London right now……thank u very much, usually people dont share their knowledge but u r great.
    byeee

  33. Hi manjula auntie,
    I have tamarind paste, can you tell me how i should make the chutney from paste?
    Your Grand daughter is very cute

    kajal

  34. hi manjula how are you.your recipes are very good.i try your some recipes.very delicious.can you give me the recipe of red chtney which served with papadi chat.thanks

  35. Hello Manjulaji,
    Can I use the tamrind paste available in the India store for this chutney? Will it still be thick? How much paste should I use? Will
    the proportion of sugar be different?
    I love your website and watch some video or the other everyday!!!
    Thanks so much!

  36. Hi Manjula Aunty,

    I am amazed by this chutney. I prepared it today and papdi too. I will be making papdi chat for this evening. I know that we would eat too much and the dinner would be skipped 🙂 All your recipes are so so good that i just cannot believe that following them i have learnt so much. I have made mathri, khasta kachori, samosa, masala fries, spicy potatoes and so mnay other things from your website. Thanks aunty for so much help!
    Btw..your granddaughter is very cute 🙂

    Shanu.

  37. Manjulaji,
    I have a question. Some other websites prefer cooking the tamarind in a saucepan. What is the difference between cooked tamarind or raw tamarind like yours. Please suggest. Thanks in advance

  38. hi
    manjula aunty.
    thanks for your efforts in teaching us receipes without onion and garlic.i am too happy and lucky to get your website.pls do vote good and more receipes for us to learn cook.

  39. Hi Renu,
    Do you mean “kalonji” the spice? It is called black onion seed in English (they are little flat, black seeds about the size of cumin (jeera).

    You can add kalonji to a number of vegetable dishes. Is this what you inquiring about. Please clarify.

    Thankyou.

  40. hi manjula masi kem cho? i m very thankfull to u to give us such reciepies because girls like us in uk, us ………really need these. u really help us like mum
    thank u from my whole family

  41. thanks aunty to tell about this chatney we are using it for long time but a simple tip is that to heat it for 2-5 minutes and than chilled and store by this method u can increas the life of this chatney and tast will be also increase…thank u

  42. Hi Manjula,
    I was surfing through the net for an authentic “Tamarind Chutney” recipe when i was lucky to stumble upon your great site. However, I noticed some discrepancies
    between the ingredients quantities mentioned in the video clip and the print out
    recipe. Please clarify so i can start making this delicious chutney.
    Thanks in advance,
    Abe

  43. Thanks Ma’m, this truned out great! i used it for Pani-puri and papri chaat. and even as a cold drink. Infact, I love all your recipes a lot .

  44. Your recipes are simple and awsome. I have tried pani puri and kachori so far. I want to try this chutney:
    1. Can I use tamarind pulp instead of whole tamarind?
    2. Did you use granulated sugar or confectionary sugar?
    Thanks a million

  45. If you have bag full of cumin seeds, just dry roast them on any skillet on low medium heat till they are dark brown and grind it. Unfortunately, there is no substitute for that.

  46. Manjulaji Namaste,

    I love watching your video to learn indian cuisine. Any alternative for roasted ground cumin seeds? I have a bag of cumin seeds, can I alternate it?

    Thank you.
    Adrian

  47. Manjulaji Namaste,
    Wow! This chutney is so simple yet so tasty. I have made a bottle full of it and stored in the fridge to use for various snacks later.
    I love Golgappa (Pani Puri), Chaat etc. a lot. Do you have any Chaat ke thele waali recipes? I would love to have them. Here in Swiss, we do not find much Indian eating places, so missing all the chaat items of India.
    Looking forward for your chaat recipes soon.

    Thanks
    Rashi

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