Tamarind Chutney is a sweet and tangy Indian condiment to serve with chaat. Use these easy instructions to make this authentic sauce.
Use delicious Tamarind Chutney as a dip for Samosas, Pakoras, and other Favorite Indian Recipes.
Why You’ll Love This Tamarind Chutney?
- It’s warmly spiced with a nice balance of sugar, cumin, chili powder, and ginger.
- With minimal prep, and made in one saucepan, this condiment is worth the hour simmering.
Sabrina’s Tamarind Chutney Recipe
Authentic Tamarind Chutney has a delicious and distinct flavor that’s perfect for serving as a dip with snacks, or adding to other Indian dishes. Traditionally, this recipe is served with Indian chaat, which is a popular style of savory, crunchy, and tangy street food. Think of papdi chaat, pani puri, or samosa chaat. Furthermore, if you’re making traditional dishes such as Tandoori Chicken or Chicken Tikka Masala, this is the perfect condiment to serve alongside. While the sauce has to simmer for a bit, it’s well worth the wait. And don’t miss out on my tips and tricks below for the best results.
Recipe Card
Ingredients
- 1 cup tamarind paste
- 1/4 cup sugar
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon ground ginger
- 1 tablespoon lemon juice
Instructions
- Add the tamarind paste, sugar, water, cumin, chili powder, salt, black pepper, and ginger to a sauce pan and bring to a boil.
- Simmer until thickened, then stir in the lemon juice and let cool. This may take an hour.
- If the chutney is too thick to spoon over, mix in a bit of water to loosen.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Sabrina’s Tips
Keep in mind that the chutney will thicken more as it cools, so don’t worry if it looks a little thinner than you’d like while it’s still warm. Also, remember, you can add a bit of water if needed to reach the consistency of a thin barbecue sauce.
Table of contents
Can this be made ahead of time?
Homemade chutney is the perfect make ahead recipe. In fact, it’s better to make this in advance as the flavors mature with time. After cooking, cool and then pour it into a glass jar or another airtight container to keep in the fridge for 1-2 months.
How to Store
- Store: Wait for the recipe to cool before transferring to an airtight container to store. It can stay good in a sealed container in the fridge for up to 2 months.
- Serve: Chutney is best served at room temperature. So take it out of the fridge and let it sit on the counter for an hour or so ahead of serving.
- Freeze: You can also freeze for 4-6 months. Pour the cooled sauce into a freezer-safe glass container with about an inch of headspace left at the top. Let thaw overnight before serving. Keep in mind that freezing and thawing chutney can slightly alter the texture of the recipe.
Tips & Tricks
Achieve authentic, flavorful homemade chutney with these easy recipe hints!
- Take your time
- After bringing the ingredients to a boil, you’ll want to lower the heat to cook at a simmer. Continue to cook the chutney at a low temperature until the mixture thickens. This may take as long as an hour, but it’s important to keep it at a low simmer and let the ingredients meld together slowly. Do not turn up the heat to try to speed the process.
- Create the perfect consistency
- After cooking, if it still seems too thick, you can mix in a little water. Spoon in 1 tablespoon at a time, and mix to loosen to your desired consistency. For thicker chutney, cook it for a little longer to reduce the liquid.
Related Recipes
Popular Indian Dishes
