This exotic sweet and sour chutney is a zesty 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 boiling water for one hour.
- 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. - 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.
- It is also delicious as a dipping sauce for French fries and as a spread over crackers.
- Try drizzling over rice to add a unique flavor to plain rice.
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.
I only have tamarind concentrate. How much of that would I use instead of the paste or pulp?
I live in a rural area and there are no Asian or Indian stores nearby. Is there a brand you can recommend on Amazon? Is it the wet or dry tamarind? Any advice would be most appreciated. This is a great video and I’m really looking forward to making it! Cheers, Stacy
Stacy, on my web site is listing of some of the product any ingredients please check this link http://www.manjulaskitchen.com/products/
Thank you so much! Looking forward to trying it tomorrow.
How much tamarind pulp is produced from the 1/2 lb tamarind? I have packaged tamarind pulp and want to know how much to use for this recipe.
looks great have to try it
I made your Tamarind chutney and because of being called away from home, it took 3 days! I doubled the recipe and I will put some in the freezer. I made the strained pulp and then I had to store it in the fridge for 2 days. I was concerned, but went ahead and made it and it was fantastic! I made it yesterday morning and I let it sit all day for the sugar to completely melt and all the spices to blend. Thank you for this delicious “Indian ketchup.” I made samosas last night and drizzled the chutney on them, and my grandchildren ate them right up.
THIS JUST CHANGED MY LIFE!!! THANK YOUUUUU!!!!!
<3Abby
Thank you dear Manjula for sharing your recipes. I tried some of your recipes not the sweets I found it really good. I enjoy cooking.
Can you use store bought Tamarind Paste and how much for this recipe. Please.
Edna, you can use the paste but not concentrated tamarind, try to keep the same proportion.
Hello, ate you supposed to turn the heat off on the water and let the tamarind soak in the hit water or keep the water boiling?
Hello Manjulaji
I have became fan of u…. As others I also liked ur simple way of teaching …. I just follow ur suggestions from ur website and make any desired dish and it’s always ocem…..thnx.
Sonal Vyas, Thank you
Hi Manjula Aunty,
My tamarind chutney becomes metallic taste after a day. This is the third time and I cannot figure out what makes it taste like that. It is like tiny metal crystals and I have to throw away the chutney.
Please tell me why it becomes metallic taste.
Thanks
Meena
Meena, I have never experienced this I keep this chutney for months. My only suggestion is change the brand of the tamarind, I always buy from Indian or Asian grocery store.
Thank you for your reply Aunty. I actually used Jaggery instead of sugar. Could it be jaggery that crystallises? Please advise. Thanks Meena
I have always done this with jaggery and never had a problem.
I also use a little more than half the quantity of sugar of the recipe though, because I like the sour taste. I always crush the jaggery with my food processor before.
Hello, I stumbled into your sight accidentally.. And loved every thing in it…all of your recipes..thank you so much for sharing, I am middle eastern and grew up eating tanmrind, dying to make your chutny recipe..but like some, I don’t eat sugar..I wonder if you know about stevia?? It’s beautiful plant look like mint and every leave is very high on sweet..its the new healthy sweetner, and I use the pure one..not what’s in supermarkets blend.. Do you think if I use it with the tanmrind chutney, it will be OK??
Thank you so much
Seaqueen, I do know stevia but don’t use often. You should certainly try, and share the results. Good cooking
Love your shows and recipies, the simpliest and easiest to follow. If I want an Indian recipie I check your chanel first. Thanks Manjula! Post more please.
Hi Manjula. Can I use Tamarind Consentrate for this recipe? If so how?
Crystal, personally I don’t like to use Tamarind Concentrate, taste is not the same
Namaste. Manjula, thank you so much for your brilliant teaching method. Your recipes add excitement to my vegan diet.
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!
i also use to make tamarind chutney just like u,but i boil it.is it right or wrong…??
Shalini deres nothing wrong if u boil but yes its a lengthier procedure .i guess instead f using sugar its better to add jaggery as its more healthy.in ds case we ll hav to boil
Dear Manjula,
Thank u for your wonderful recipes..
Regarding the Tamarhind chutney… Is it ok to make it raw ? without coocking?
Tx, Ronen