Authentic Ginger-Tamarind Chutney Recipe – Spicy Indian Relish

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger-Tamarind Chutney Recipe – Spicy Indian Relish

Introduction

Oh, this chutney! It’s one of those recipes that just feels like home. The sweet, tangy, spicy kick… it’s seriously addictive. I first made this years ago, trying to recreate the incredible chutney my auntie would make during Diwali. It took a few tries, but I finally got it just right, and now I’m so excited to share it with you. This ginger-tamarind chutney, or imli chutney as it’s often called, is a staple in many Indian households, and for good reason. It’s incredibly versatile and adds a burst of flavour to everything from samosas to sandwiches!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a flavour explosion! Here’s why you’ll fall in love:

• Perfect Balance: The sweet jaggery, tangy tamarind, and spicy chilies create a harmonious blend of flavours.
• Versatile: Enjoy it with snacks, meals, or even as a glaze for grilled meats.
• Homemade Goodness: Nothing beats the taste of a chutney made with love (and fresh ingredients!).
• Relatively Easy: While it requires a few steps, it’s totally achievable for home cooks of all levels.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 1 cup Ginger, finely chopped (approx. 150g)
• 1 Tamarind (key lime sized ball)
• 1-1.5 cups Water (divided) (240-360ml)
• 10-12 Curry leaves
• 0.5 cup Coconut Oil (120ml)
• 2 tbsp Jaggery (approx. 30g)
• 12 Thai Green Chillies, chopped finely (adjust to your spice preference)
• 0.25 tsp Asafoetida (hing)
• 0.5 tsp Turmeric powder
• 0.5 tsp Cayenne / Red Chilli Powder
• Salt to taste
• 1 tbsp Coconut Oil (for tempering) (15ml)
• 1 tsp Mustard seeds
• 5-6 Curry leaves (for tempering)
• 3 Dried Red Chillies

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your chutney turns out perfectly:

• Tamarind: I prefer using a good quality, sour tamarind. You want a nice, dark colour. If using tamarind paste, start with 2 tablespoons and adjust to taste.
• Coconut Oil: Traditionally, this chutney is made with coconut oil, which lends a lovely aroma. You can substitute with vegetable oil if needed, but the flavour won’t be quite the same.
• Chili Usage: The number of green chilies depends on how spicy you like things! I love a good kick, but feel free to reduce the amount if you prefer a milder chutney. Some regions in India also use Kashmiri red chilies for colour and mild heat.
• Asafoetida (Hing): This adds a unique umami flavour. A little goes a long way! Make sure you get a good quality hing – it should smell pungent, not stale.
• Jaggery: Jaggery adds a lovely caramel-like sweetness. You can substitute with brown sugar or even regular sugar, but jaggery is the traditional choice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of warm water (240ml) for about 20-30 minutes. This helps to soften it and release all that lovely tangy flavour.
2. Once softened, squeeze the tamarind pulp repeatedly with your hands until the water lightens in colour and most of the pulp is separated from the seeds. Strain the pulp, discarding the seeds and any fibrous bits.
3. Heat ½ cup (120ml) of coconut oil in a pan over medium heat. Add the chopped ginger, green chilies, and curry leaves. Sauté until the ginger turns golden brown and fragrant – this usually takes about 5-7 minutes.
4. Add the tamarind pulp, turmeric powder, cayenne pepper, salt, and asafoetida to the pan. Mix everything well and simmer for about 15-20 minutes, or until the chutney thickens to your desired consistency. Stir frequently to prevent sticking.
5. While the chutney is simmering, prepare the tempering. Heat 1 tablespoon (15ml) of coconut oil in a separate small pan. Add the mustard seeds and wait until they splutter.
6. Add the dried red chilies and curry leaves to the tempering. Sauté for a few seconds, then immediately pour the tempering over the ginger-tamarind mixture. This adds a wonderful smoky flavour.
7. Finally, stir in the jaggery and simmer for another 2-3 minutes until it dissolves completely.
8. Let the chutney cool completely before transferring it to an airtight container.

Expert Tips

• Don’t rush the sautéing of the ginger – this is where a lot of the flavour comes from!
• Adjust the amount of chili powder and green chilies to suit your spice preference.
• Simmering the chutney for longer will result in a thicker consistency.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).
• Spice Level Adjustments:
  • Mild: Reduce the green chilies to 4-6 and omit the cayenne pepper.
  • Medium: Use the recipe as written.
  • Hot: Add an extra teaspoon of cayenne pepper or use hotter green chilies.
• Festival Adaptations: My family always makes a larger batch of this chutney during Diwali. It’s perfect with samosas, pakoras, and other festive snacks. During Onam, it’s lovely served alongside sadhya dishes.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With samosas and pakoras
• As a spread for sandwiches and wraps
• As a dipping sauce for vegetable fritters
• Served alongside idli and dosa
• As a glaze for grilled chicken or fish

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator for up to 2 months.

FAQs

• What type of tamarind is best for this chutney? A good quality, sour tamarind with a dark colour is ideal.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after a day or two, as the flavours have time to meld.
• How can I adjust the sweetness of the chutney? Add more or less jaggery to suit your taste.
• What is asafoetida and where can I find it? Asafoetida (hing) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.
• Can this chutney be frozen? Yes, you can freeze it for up to 3 months. Just thaw it completely before using.