Authentic Tamarind Chutney Recipe – Sweet & Spicy Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Chutney Recipe – Sweet & Spicy Indian Condiment

Hey everyone! If you’ve ever wondered how to make that deliciously tangy, sweet, and spicy chutney served with samosas, pakoras, or even alongside your favorite Indian thali, you’re in the right place. This tamarind chutney recipe is a family favorite, and I’m so excited to share it with you. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This tamarind chutney is seriously addictive. It’s the perfect balance of sweet, sour, and spicy – a flavor explosion in every bite! It’s incredibly versatile, too. You can enjoy it as a dip, a spread, or even a glaze. Plus, it’s surprisingly easy to make at home. Forget store-bought versions; once you taste homemade, you’ll never go back.

Ingredients

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

• 70 grams seedless tamarind
• 2.25 cups water (approximately 530ml)
• 1 teaspoon oil
• 0.25 teaspoon cumin seeds
• Generous pinch of hing (asafoetida)
• 0.75 cup powdered jaggery
• 0.25 cup granulated white sugar
• 0.5 teaspoon cumin powder
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon kala namak (black salt)
• 0.25 teaspoon salt
• 0.25 teaspoon ginger powder
• 0.25 teaspoon red chili powder

Ingredient Notes

Let’s talk ingredients! Using seedless tamarind makes life so much easier – no need to pick out those pesky seeds. If you can only find tamarind with seeds, just soak it longer and strain really well.

Kala namak (black salt) is a game-changer. It adds a unique, slightly sulfurous flavor that really elevates the chutney. You can find it at most Indian grocery stores or online.

Now, about the sweetness. Traditionally, Indian recipes lean towards jaggery for a more complex, molasses-like sweetness. But I love the balance of jaggery and granulated white sugar. Feel free to adjust the ratio to your liking – some families prefer it sweeter, others more tart! It really depends on your taste and the quality of your tamarind.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the 70 grams of tamarind in 1.5 cups (355ml) of water. Let it sit for about 25-30 minutes. This helps soften the tamarind and release all its lovely flavor. Bring the water and tamarind to a boil, then cover and let it sit for another 25-30 minutes.
2. Now, blend the soaked tamarind into a smooth paste. Strain it through a sieve, adding about ¼ cup (60ml) of water to help push it through. This ensures a silky-smooth chutney.
3. Heat 1 teaspoon of oil in a pan over medium heat. Once hot, add the 0.25 teaspoon of cumin seeds and a generous pinch of hing. Let them splutter – this releases their aroma and flavor. Be careful not to burn the hing!
4. Pour in the strained tamarind paste and another ¼ cup (60ml) of water. Mix well to combine.
5. Add the 0.75 cup of powdered jaggery and 0.25 cup of granulated white sugar. Stir continuously until they are completely dissolved – this usually takes about 2-3 minutes.
6. Time for the spices! Add the 0.5 teaspoon of cumin powder, 0.5 teaspoon of Kashmiri red chili powder, 0.5 teaspoon of kala namak, 0.25 teaspoon of salt, 0.25 teaspoon of ginger powder, and 0.25 teaspoon of red chili powder. Mix everything thoroughly.
7. Reduce the heat to low and simmer for about 6 minutes, stirring occasionally, until the chutney reaches your desired consistency. If it’s too thick, add a splash of water. If it’s too thin, simmer for a bit longer. Taste and adjust the sweetness if needed.
8. Finally, let the chutney cool completely before transferring it to an airtight container.

Expert Tips

• Don’t skip the straining step! It makes a huge difference in the texture.
• Adjust the chili powder to your spice preference. Start with less and add more if you like it hot.
• A good quality tamarind makes all the difference. Look for a dark, pliable tamarind block.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free, too.
• Spice Level: For a milder chutney, reduce the red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a tiny bit of ghost pepper powder – but be warned, it’s hot!
• Festival Adaptations: This chutney is a staple during Diwali and Holi. It’s also fantastic with festive snacks like mathri and shakkarpara. We always make a big batch for these occasions.

Serving Suggestions

This tamarind chutney is incredibly versatile! Here are a few ideas:

• Serve it with samosas, pakoras, and other fried snacks.
• Use it as a dip for vegetable sticks.
• Spread it on sandwiches or wraps.
• Drizzle it over chaat dishes like papdi chaat or bhel puri.
• Enjoy it as an accompaniment to your favorite Indian thali.

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator for up to a month.

FAQs

1. What is the best type of tamarind to use for chutney?

Seedless tamarind is the easiest to work with, but if you can only find tamarind with seeds, just soak it longer and strain well.

2. Can I adjust the sweetness level in this chutney?

Absolutely! Feel free to adjust the amount of jaggery and sugar to your liking.

3. How can I make the chutney spicier?

Add more red chili powder, a pinch of cayenne pepper, or a finely chopped green chili.

4. What is hing (asafoetida) and can I substitute it?

Hing has a unique, pungent flavor. If you can’t find it, you can omit it, but it does add a lot of depth to the chutney.

5. How long does homemade tamarind chutney last in the refrigerator?

Up to a month, stored in an airtight container.

6. Can I freeze tamarind chutney?

Yes, you can! Freeze it in small portions for easy use.