Authentic Indian Tamarind Chutney Recipe – Green Chili & Jaggery

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Tamarind Chutney Recipe – Green Chili & Jaggery

Introduction

Oh, chutney! Is there anything this vibrant condiment can’t do? Seriously, a good chutney can elevate a simple meal to something truly special. This particular recipe – a tangy, spicy, and slightly sweet green chili and jaggery tamarind chutney – holds a special place in my heart. I first made it trying to recreate the flavors of my grandmother’s kitchen, and honestly, it’s been a family favorite ever since. It’s perfect with everything from samosas to dosas, and even a simple plate of rice and dal. Let’s get cooking!

Why You’ll Love This Recipe

This tamarind chutney isn’t just delicious; it’s incredibly versatile. The balance of sweet, sour, and spicy is just chef’s kiss. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to add a burst of flavor to your meals, and it keeps well in the fridge, so you can enjoy it for days. Trust me, once you try this, you’ll be making it again and again!

Ingredients

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

• 250 gms green chilies
• 3-4 tbsp jaggery
• small lemon sized tamarind
• 1 tsp salt
• 4-5 tbsp mustard oil
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp coriander powder
• 1/4 tsp cumin powder

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney, so here are my tips:

• Mustard Oil: Don’t skip this! The pungent aroma of mustard oil is essential to authentic Indian chutney. Heat it properly until it smokes – that’s how you unlock its flavor.
• Green Chilies: I prefer using long, green chilies for this recipe, as they have a good amount of heat without being overwhelming. You can adjust the quantity depending on your spice preference.
• Jaggery: Jaggery comes in so many varieties! I like using a dark, unrefined jaggery for a richer, more complex flavor. If you can’t find jaggery, dark brown sugar is a decent substitute, but it won’t have quite the same depth.
• Asafoetida (Hing): This might seem like an odd ingredient, but trust me, it adds a wonderful savory depth. A little goes a long way! It’s especially important for digestion, which is why it’s often used in Indian cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak your tamarind in 3/4 cup of warm water for about 10 minutes. This helps soften it and makes it easier to extract the juice. Once soaked, squish it around with your hands to release all that lovely tangy goodness, then strain the juice. Simmer the extracted juice in a pan for about 5 minutes.
2. Now, add the grated jaggery to the tamarind juice and simmer until it’s completely dissolved. Set this tamarind-jaggery syrup aside – it’s the base of our chutney!
3. Time for the tempering! Heat the mustard oil in a separate pan until it starts to smoke. This is important! Once it smokes, turn off the heat and quickly add the mustard seeds, cumin seeds, fennel seeds, and asafoetida.
4. Let the seeds crackle and splutter for a few seconds (be careful, it can get lively!). Then, add the chopped green chilies and cook for about 5 minutes on low heat.
5. Next, add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté everything for another 5 minutes, stirring constantly to prevent burning. The aroma at this stage is incredible!
6. Carefully pour the tamarind-jaggery syrup into the pan with the spices. Add the salt and simmer everything together for 15-20 minutes, or until the chutney thickens to your desired consistency. Stir frequently to prevent sticking.
7. Finally, let the chutney cool completely before transferring it to an airtight glass jar. It will thicken further as it cools. Refrigerate for at least 6-8 hours before enjoying – this allows the flavors to meld together beautifully.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking!
• For a smoother chutney, you can blend it with an immersion blender after it’s cooled.
• Make sure to use a good quality tamarind for the best flavor.

Variations

• Spice Level Adjustments: If you like it really spicy, add a few more green chilies or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the green chilies.
• Sweetness Level Adjustments: Adjust the amount of jaggery to suit your taste. My friend, Priya, always adds a little extra jaggery because she has a sweet tooth!
• Festival Adaptations: During Diwali, my family loves to add a pinch of grated coconut to this chutney. For Makar Sankranti, we serve it with til laddoos (sesame seed sweets).

Serving Suggestions

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

• With samosas and pakoras
• As a dipping sauce for vegetable fritters
• Served alongside dosas and idlis
• As an accompaniment to rice and dal
• Spread on sandwiches or wraps

Storage Instructions

Store the cooled chutney in an airtight glass jar in the refrigerator. It will stay fresh for up to 2 weeks.

FAQs

• What is the best type of tamarind to use for this chutney? I recommend using seedless tamarind pulp for convenience, but you can also use whole tamarind pods. Just make sure to soak them well and remove the seeds before extracting the juice.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil in a pinch. However, the flavor won’t be quite the same.
• How can I adjust the spice level of this chutney? Remove the seeds from the green chilies for a milder chutney, or add more chilies for extra heat.
• How long does this chutney stay fresh in the refrigerator? This chutney will stay fresh in the refrigerator for up to 2 weeks.
• What are some traditional accompaniments for this chutney? Samosas, pakoras, dosas, idlis, and rice are all classic pairings for this chutney.