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Tamarind Chutney

Tamarind Chutney

Tamarind Chutney, Tamarind Sauce

This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east.
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 20 people


  • 1/2 lm tamarind seeded imle
  • 2-1/2 cup sugar
  • 2 cups boiling water
  • 1-1/2 tbsp roasted ground cumin seeds
  • 1 tbsp salt
  • 1 tsp black salt
  • 1 tsp red chili powder
  • 1 tsp ground black pepper
  • 1/2 tsp ginger powder


  • 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 Suggestions
Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas,  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.
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.
Keyword Hot And Spicy, Popular Condiment, Sweet And Sour Sauce
Tried this recipe?Let us know how it was!

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167 thoughts on “Tamarind Chutney

  1. Pingback: Array -
  2. Namaste, Dear mother Manjula, your recipes are so simple, I love them, I am a fan of Indian ciusine. love Indian food.I have already tried your recipe on tomatoes and mangoes chutney, it’s Great. God bless you mom.
    Luís Albornoz

  3. 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

  4. 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.

  5. 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.

  6. 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.

        1. 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.

  7. 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

  8. 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!

    1. 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

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