Authentic Indian Tamarind Mint Chutney Recipe – Cooling Summer Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Tamarind Mint Chutney Recipe – Cooling Summer Drink

Hey everyone! If you’re anything like me, you crave something refreshing and flavorful when the weather heats up. And honestly, nothing beats a glass of cool, tangy, and minty Indian Tamarind Mint Chutney. This isn’t just a drink; it’s a little burst of summer happiness! I first made this when I was missing the street food flavors of India, and it instantly transported me back. It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This chutney is seriously special. It’s the perfect balance of sweet, sour, and spicy, with a lovely cooling effect from the mint. It’s incredibly easy to make, requires minimal cooking (basically none!), and is a fantastic way to beat the heat. Plus, it’s packed with flavor and a little bit of that chaat magic that makes Indian snacks so addictive.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 tablespoon tightly packed tamarind (about 20g)
• 0.33 cup fresh mint leaves (about 30g)
• 1.5 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 0.5 teaspoon black pepper
• 1 black cardamom pod
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon chaat masala
• 1 pinch asafoetida (hing)
• Black salt to taste
• 1.5 cups water (360ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Tamarind: This is the star! You can find tamarind in pods, blocks, or as a concentrate. I prefer using the block form – it gives the best flavor. If using a block, you’ll need to soak it to extract the pulp.
• Mint: Fresh mint is a must! Don’t even think about using dried. The aroma and flavor are just not the same.
• Black Cardamom: Don’t confuse this with green cardamom! Black cardamom has a smoky, almost camphor-like flavor that adds a wonderful depth to the chutney. Just use the seeds from inside the pod.
• Asafoetida (Hing): This one’s a bit funky, but trust me! It adds a savory, umami flavor that’s essential for authentic Indian cuisine. A little goes a long way.
• Black Salt (Kala Namak): This isn’t your regular table salt. Black salt has a sulfurous aroma and a unique flavor that really elevates this chutney. It’s what gives it that authentic chaat taste.
• Regional Variations in Tamarind Use: Interestingly, the type of tamarind used varies across India. In South India, you’ll often find a darker, more intensely sour tamarind, while in North India, a lighter variety is common. Adjust the quantity to your preference!

Step-By-Step Instructions

Alright, let’s get chutney-making!

1. First, soak the tamarind in ¾ cup of hot water for about 20 minutes. This helps soften it and release all that lovely tangy flavor.
2. While the tamarind is soaking, give your mint leaves a really good rinse. We want to get rid of any dirt or grit.
3. Now, add the rinsed mint leaves to your blender.
4. Next, toss in the soaked tamarind (along with the soaking water!), cumin seeds, fennel seeds, black pepper, cardamom seeds (from the pod!), dried mango powder, chaat masala, asafoetida, and black salt.
5. Blend everything together until it’s super smooth. If you like a really refined chutney, you can strain it through a fine-mesh sieve to remove any bits.
6. Pour the blended chutney into a bowl and mix in 1.5 cups of water.
7. Give it a taste! This is where you can adjust things to your liking. Add more salt, amchur, or a squeeze of lemon juice if you want it tangier.
8. Optional: If you like a little sweetness, add a touch of sugar or jaggery. You can also dilute it with more water if it’s too concentrated.
9. Pop it in the fridge for 2-3 hours to chill. This really lets the flavors meld together.
10. Strain again before serving if you prefer a smoother texture.

Expert Tips

• Don’t skip the chilling time! It makes a huge difference.
• If you don’t have black cardamom, you can use green cardamom, but it won’t have the same smoky flavor.
• Taste as you go! Adjusting the seasonings is key to getting the perfect flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a small green chili to the blender. My friend, Priya, loves to add a tiny piece of ginger too!
• Festival Adaptations: This chutney is often served during Ram Navami and other summer festivals in India. You can garnish it with more boondi and chaat masala for a festive touch.

Serving Suggestions

This chutney is incredibly versatile!

• Serve it as a refreshing drink on a hot day.
• Use it as a dip for samosas, pakoras, or other Indian snacks.
• Drizzle it over chaat (Indian street food) for an extra burst of flavor.
• Garnish with soaked boondi, a sprinkle of chaat masala, and a few fresh mint leaves. It looks beautiful!

Storage Instructions

You can store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. The flavor might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What is the best type of tamarind to use for this chutney? I recommend using tamarind blocks for the best flavor, but concentrate works in a pinch.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill and the flavors have melded.
• How long will it keep? Up to 3-4 days in the refrigerator.
• What is asafoetida (hing) and can I substitute it? Asafoetida is a pungent spice that adds a savory flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• How can I adjust the sweetness of the chutney? Add sugar or jaggery to taste. Start with a small amount and add more until you reach your desired sweetness.
• Is black salt essential for the authentic flavor? While you can use regular salt, black salt really does make a difference. It adds a unique flavor that’s characteristic of Indian chaat.