Authentic Tamarind Chutney Recipe – Jaggery, Cumin & Fennel

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Chutney Recipe – Jaggery, Cumin & Fennel

Introduction

There’s just something magical about a good chutney, isn’t there? It’s that one little condiment that can elevate everything – from a simple plate of rice and dal to a vibrant chaat spread. This tamarind chutney is a family favorite, and honestly, it’s the one I get asked for the recipe for all the time. It’s sweet, tangy, a little spicy, and packed with flavor. I first made this for Diwali a few years ago, and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any tamarind chutney. The combination of jaggery, roasted cumin, and fennel seeds creates a depth of flavor that’s truly special. It’s surprisingly easy to make, and the aroma while it simmers is just heavenly. Plus, it’s incredibly versatile!

Ingredients

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

• 4 tbsp Tamarind Concentrate
• 4 cups Hot Water
• 1 cup Jaggery, powdered and packed (about 200g)
• 2 tsp Cumin Seeds
• 2 tsp Fennel Seeds (Sauf)
• 1 tsp Salt (or to taste)
• 1 tsp Red Chili Powder (or to taste)

Ingredient Notes

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

Tamarind Concentrate: Understanding Varieties & Quality

Tamarind concentrate is the star of the show. You can find it in most Indian grocery stores. Look for a dark, rich color – that usually indicates good quality. I prefer using a thicker concentrate as it gives a more intense flavour.

Jaggery: Regional Differences & Substitutions

Jaggery (gur) is unrefined sugar, and it adds a beautiful caramel-like sweetness. There are different types depending on where in India you are – some are darker, some are lighter. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavour won’t be quite the same.

Cumin & Fennel Seeds: The Aromatic Powerhouse

Don’t skip dry roasting these! It really brings out their aroma and flavour. Trust me, it’s worth the extra step. You can use whole seeds and grind them yourself (which I recommend for the freshest flavour!), or you can buy pre-ground cumin and fennel powder.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, powder or grate your jaggery. If it’s a bit hard, pop it in the microwave for 10-15 seconds to soften it up.
2. Next, dry roast the cumin and fennel seeds in a pan over medium heat for a few minutes, until fragrant. Let them cool completely, then grind them into a fine powder.
3. In a saucepan, combine the tamarind concentrate with 1 cup of hot water. Stir until the tamarind is completely dissolved.
4. Bring the mixture to a boil and let it simmer for about 10 minutes, stirring occasionally.
5. Now, add the jaggery, ground cumin-fennel powder, salt, and red chili powder. Mix everything really well.
6. Pour in the remaining 3 cups of hot water and stir to combine.
7. Reduce the heat to low and simmer for about 30 minutes, or until the chutney has reduced by half and thickened slightly. Remember to stir occasionally to prevent sticking!
8. To check the consistency, dip the back of a spoon into the chutney while it’s hot. It should be lightly coated.
9. Let the chutney cool completely – it will thicken even more as it cools.
10. Transfer to an airtight container and refrigerate or freeze.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking!
• A little bit of patience goes a long way when simmering the chutney.
• Using good quality tamarind concentrate is key to a flavorful chutney.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, reduce the red chili powder to ½ tsp. For a spicier kick, add up to 1 ½ tsp or even a pinch of cayenne pepper. My friend, Priya, loves adding a tiny bit of asafoetida (hing) for extra depth.
• Festival Adaptations: This chutney is perfect for Diwali, Holi, or any festive occasion! I sometimes add a pinch of cardamom for a festive touch during Diwali.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Samosas and Pakoras
• Dahi Puri and Chaat
• Rice and Dal
• Idli and Dosa
• Even as a glaze for grilled vegetables!

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

FAQs

What is the best way to store homemade tamarind chutney?

An airtight container is your best friend! Refrigerate for up to 2 weeks, or freeze for longer storage.

Can I use tamarind pulp instead of tamarind concentrate? What’s the conversion?

Yes, you can! Use about 1 cup of tamarind pulp for every 4 tablespoons of concentrate. You’ll need to soak the pulp in hot water for about 30 minutes, then strain it to extract the tamarind liquid.

How can I adjust the sweetness of the chutney?

Adjust the amount of jaggery to your liking. Start with ¾ cup and taste as you go.

What is the purpose of dry roasting the cumin and fennel seeds?

Dry roasting enhances their flavour and aroma. It’s a small step that makes a big difference!

Can this chutney be made ahead of time, and if so, how long will it keep?

Absolutely! You can make it up to a week in advance. It actually tastes even better after a day or two as the flavours meld together.