Authentic Tamarind Chutney Recipe – Panch Phoron & Date Sweetness

Last Updated on 4 months by Neha Deshmukh

Authentic Tamarind Chutney Recipe – Panch Phoron & Date Sweetness

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a truly authentic tamarind chutney. It’s sweet, tangy, and has this incredible depth of flavour thanks to the magic of Panch Phoron. I first made this chutney on my own when I moved away from home, and it instantly transported me back to my grandmother’s kitchen. It’s more than just a condiment; it’s a little piece of home.

Why You’ll Love This Recipe

This tamarind chutney isn’t your average store-bought version. It’s bursting with homemade goodness, and the combination of tamarind, dates, and the unique blend of Panch Phoron creates a flavour profile that’s simply irresistible. It’s perfect as a dip, a spread, or a side to your favourite Indian snacks and meals. Plus, it’s surprisingly easy to make!

Ingredients

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

• 100 gm Tamarind
• 1/4 tsp Five spices/Panch Phoron
• 2 Whole Red Chilli
• 1 Bay leaf
• 1/2 tbsp Mustard Oil
• 200 gm Sugar
• 1/4 tsp Salt
• 1 pinch Asaafoetida/hing
• 1 tbsp Raisin
• 1 tbsp Cashew Nuts
• 1 tbsp Dried Dates (soaked and chopped)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chutney.

Tamarind: Varieties and Quality
There are different types of tamarind available. I prefer using the darker, more mature tamarind pods as they have a richer, more complex flavour. Make sure to get seedless tamarind, or be prepared to spend a little time deseeding it!

Panch Phoron: The Quintessential Bengali Spice Blend
Panch Phoron (meaning “five spices”) is a whole spice blend originating from Eastern India. It typically contains fenugreek, nigella, cumin, mustard, and fennel seeds. You can usually find it at Indian grocery stores, or online. It’s the key to that authentic flavour.

Mustard Oil: Choosing the Right Type
Mustard oil has a distinct pungent flavour. For this recipe, I recommend using a good quality, cold-pressed mustard oil. If you’re not used to the flavour, start with a little less and add more to taste.

Dates: Regional Variations & Sweetness Levels
I love using Medjool dates for their soft texture and caramel-like sweetness. However, any soft, dried dates will work well. Adjust the amount of sugar based on the sweetness of your dates – you might need a little less if your dates are particularly sweet.

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak 100 gm of tamarind (deseeded) in 2 cups of warm water for about 30 minutes. This helps soften the tamarind and makes it easier to extract the pulp.

Once soaked, squish the tamarind with your hands to release the pulp, then strain it through a sieve to remove any fibers. You want a smooth, pulpy consistency.

Now, heat 1/2 tbsp of mustard oil in a pan over medium heat. Add 1/4 tsp of Panch Phoron, 1 bay leaf, 2 whole red chillies, and a pinch of hing (asafoetida). Sauté for a few seconds until fragrant – this is where the magic happens!

Add the strained tamarind pulp, 200 gm of sugar, 1/4 tsp of salt, 1 tbsp of cashews, 1 tbsp of raisins, and 1 tbsp of chopped soaked dates to the pan. Give everything a good mix.

Reduce the heat to low and simmer for 15-20 minutes, stirring frequently. The chutney will gradually thicken and become glossy. Keep stirring to prevent it from sticking to the bottom of the pan.

Once it reaches a nice, thick consistency, remove from heat and let it cool completely. Transfer to an airtight container and refrigerate.

Expert Tips

• Don’t skip the straining step! Fibers in the tamarind can give the chutney an unpleasant texture.
• Stirring frequently is key to preventing sticking and ensuring even cooking.
• Taste and adjust the sweetness and spice levels to your liking.

Variations

Want to make this chutney your own? Here are a few ideas:

Spice Level Adjustment: If you like things spicy, add another red chilli or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the chillies.

Vegan Adaptation: This recipe is already naturally vegan! Just double-check your dates don’t have any sneaky ingredients.

Sweetness Level Control: Feel free to substitute some of the sugar with jaggery for a more rustic flavour. Start with half jaggery and half sugar, and adjust to your preference.

Festival Adaptations (Diwali, Holi): During Diwali, I sometimes add a sprinkle of grated coconut for extra richness. For Holi, a touch of rose water can add a lovely floral aroma.

Serving Suggestions

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

• As a dip for samosas, pakoras, and other Indian snacks.
• Spread on sandwiches or wraps.
• Served alongside chaat dishes like pani puri and bhel puri.
• As a glaze for grilled meats or vegetables.

Storage Instructions

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

FAQs

What is the best way to remove fibers from tamarind pulp?
Straining the pulp through a fine-mesh sieve is the most effective way to remove fibers. You can also use your hands to pick out any remaining fibers after straining.

Can I use jaggery instead of sugar in this chutney?
Absolutely! Jaggery adds a lovely caramel flavour. Start by substituting half the sugar with jaggery and adjust to your taste.

What is Panch Phoron, and where can I find it?
Panch Phoron is a Bengali five-spice blend. You can find it at most Indian grocery stores or online retailers.

How long does this chutney stay fresh in the refrigerator?
This chutney will stay fresh in the refrigerator for up to 2 weeks in an airtight container.

Can I freeze this tamarind chutney for longer storage?
Yes, you can! Freeze it in small portions for up to 3 months.

What can I substitute for mustard oil if I don’t have it?
If you don’t have mustard oil, you can use vegetable oil or sunflower oil, but the flavour won’t be quite the same. You could also try using ghee for a richer flavour.