Authentic Indian Tamarind Chutney Recipe – Jaggery & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Tamarind Chutney Recipe – Jaggery & Spice Blend

Introduction

Oh, tamarind chutney! It’s one of those flavors that just screams India, doesn’t it? Sweet, tangy, a little spicy… it’s the perfect accompaniment to so many dishes. I remember my grandmother making a huge batch of this every Diwali, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is absolutely worth it. This recipe is my attempt to recreate that magic, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any tamarind chutney. We’re building layers of flavor with toasted spices, the richness of jaggery, and a hint of black salt that just elevates everything. It’s incredibly versatile – perfect with samosas, pakoras, chaat, or even as a glaze for grilled meats. Plus, making your own means you control the sweetness and spice levels, tailoring it exactly to your taste.

Ingredients

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

• 2 tsp cumin seeds
• 5-6 whole black peppercorns
• 8-10 whole cloves
• 2-3 cinnamon sticks
• 100 gms dried tamarind (about 1 cup packed)
• 200 gms jaggery (about 1 cup packed)
• 1 whole dried red chili
• 0.5 tsp dried ginger powder
• 1 tsp kala namak (black salt)
• 0.25 tsp table salt
• 4 cups water

Ingredient Notes

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

Cumin Seeds: Regional Variations & Flavor Profile

Cumin seeds are the backbone of so many Indian dishes. Toasting them really brings out their earthy, warm flavor. You can find them whole or ground, but whole is best for this recipe – you get a much fresher aroma.

Black Peppercorns: Quality & Freshness

Don’t underestimate the power of good quality black peppercorns! Freshly cracked peppercorns have a much more vibrant flavor than pre-ground pepper.

Cloves: Sourcing & Aroma

Cloves add a lovely warmth and subtle sweetness. Make sure they’re not too old, as they lose their potency over time. You want that strong, fragrant aroma.

Dried Red Chili: Spice Level & Types

I use a single dried red chili for a gentle warmth. Feel free to add more if you like things spicier! Kashmiri chilies are great for color and mild heat, while Byadagi chilies are also a good option.

Tamarind: Pulp vs. Whole & Sourness Levels

You can use tamarind pulp or whole tamarind pods. I prefer whole tamarind because I find the flavor more complex. If using pulp, start with about 150 gms and adjust to taste. The sourness of tamarind can vary, so be prepared to adjust the jaggery accordingly.

Jaggery: Types & Substitutions

Jaggery is unrefined cane sugar, and it gives the chutney a beautiful caramel-like flavor. You can find it in dark or golden varieties. If you can’t find jaggery, you can substitute with dark brown sugar, but it won’t have quite the same depth of flavor.

Kala Namak (Black Salt): Unique Flavor & Benefits

Kala namak is a volcanic rock salt with a distinctive sulfurous aroma. It adds a unique umami flavor to the chutney that’s just incredible. It’s a staple in Indian cooking, and I highly recommend using it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to bloom those spices. In a kadhai or heavy-bottomed pan, toast the cumin seeds, black peppercorns, and cloves over medium heat for about 2 minutes, until fragrant. Be careful not to burn them!
2. Next, add the cinnamon sticks, dried red chili, tamarind, and jaggery to a saucepan. Pour in 4 cups of water. Bring it all to a boil, stirring until the jaggery dissolves completely and the tamarind softens.
3. Once boiling, reduce the heat to medium and let it simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
4. Now, remove the pan from the heat and let it cool slightly. Then, strain the mixture through a sieve, pressing down on the solids to extract as much liquid as possible. We want all that flavor!
5. Pour the strained liquid back into the pan. Add the black salt, table salt, and ginger powder. Cook over medium-high heat for 8-10 minutes, stirring constantly, until the chutney thickens to a honey-like consistency.
6. Finally, let the chutney cool completely before transferring it to a sterilized glass jar.

Expert Tips

• Don’t rush the simmering process. It’s important to let the chutney thicken gradually.
• Sterilizing your jar is crucial for long-term storage.
• Taste as you go! Adjust the sweetness and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Hot): Add more or fewer dried red chilies to control the heat. You could even add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations (Diwali, Holi): My aunt always adds a pinch of cardamom to her Diwali chutney for an extra festive touch.

Storage Duration & Best Practices

This chutney will keep in the refrigerator for up to 2-3 weeks. Make sure it’s stored in an airtight container. You can also freeze it for longer storage – it will keep for up to 3 months.

Serving Suggestions

This chutney is amazing with:

• Samosas and Pakoras
• Chaat (like papri chaat or aloo tikki chaat)
• Grilled meats or vegetables
• As a spread for sandwiches or wraps

Storage Instructions

Always use a clean spoon when taking chutney from the jar to prevent contamination.

FAQs

What is the best way to store homemade tamarind chutney?

Store it in an airtight container in the refrigerator for up to 2-3 weeks, or freeze for up to 3 months.

Can I adjust the sweetness level of the chutney?

Absolutely! Add more or less jaggery to suit your taste.

What can I substitute for jaggery in this recipe?

Dark brown sugar is the best substitute, but it won’t have the same depth of flavor.

What is the purpose of black salt in tamarind chutney?

Black salt adds a unique umami flavor that elevates the chutney. It’s a key ingredient!

How can I tell when the chutney has reached the right consistency?

It should be thick enough to coat the back of a spoon, similar to honey.

Can I make this chutney ahead of time?

Yes, absolutely! It actually tastes even better after a day or two, as the flavors have time to meld.