Sadia Hussain

Tamarind Chutney Recipe

This smooth sauce is a delicious balance of sour tamarind, sweet jaggery and spicy red chili powder.

I wanted to post this recipe because it’s a favorite in my house, especially during the month of Ramadan for all our fried goodies, chollas and dahi barras.


My recipe is super easy with four simple ingredients. I make a big batch and freeze in small packets. We usually use half the batch in Ramadan and enjoy the rest throughout the year.


I know you will love this lip smacking chutney as much as we do!

Tamarind Chutney Recipe

Sadia Hussain

SERVES

TOTAL TIME

1 Hour 30 Minutes

INGREDIENTS

  • 2 1/2 cups seedless, soft tamarind

  • 6 cups warm water

  • 1 1/2 cups jaggery (I like it sweet)

  • 1 1/2 teaspoons salt or to taste

  • 1 1/2 teaspoons red chili powder or to taste

METHOD

  1. In a large bowl, mix tamarind and warm water. I massage the tamarind with my fingers until I get a thick paste.

  2. In a large pot, strain the tamarind paste through a fine sieve.

  3. Repeat this process a couple of times. Put the tamarind from the sieve back into the large bowl, add a little more warm water, massage the tamarind, strain the paste into the large pot.

  4. Bring the paste to a boil. Add jaggery, salt and red chili powder. Mix and cook on medium heat, stirring occasionally.

  5. Taste in case you want to add more salt or red chili powder.

  6. Keep cooking until the liquid has reduced and the mixture is a thick syrupy consistency. It will thicken more as it cools.

Tips and Bits

Tamarind and jaggery are both found in the Southeast Asian grocery stores.


You can substitute soft brown sugar or even regular sugar to sweeten.


Feel free to add roasted and ground cumin if you like.

  • Twitter
  • Pinterest
  • Instagram

Liked this recipe?

1

Subscribe to My Newsletter