Ginger-Tamarind Chutney Recipe – Authentic Indian Sweet & Spicy Condiment

Last Updated on 2 months by Neha Deshmukh

Ginger-Tamarind Chutney Recipe – Authentic Indian Sweet & Spicy Condiment

Hey everyone! If you’ve ever been to an Indian meal and fallen in love with that sweet, tangy, and slightly spicy chutney served on the side, chances are you’ve tasted something very similar to what we’re making today. This Ginger-Tamarind Chutney is a staple in many Indian homes, and honestly, once you make it yourself, you’ll wonder why you ever bought the store-bought kind. It’s that good. I first made this for Diwali a few years ago, and it was an instant hit with my family – my auntie even asked for the recipe!

Why You’ll Love This Recipe

This chutney is a flavor bomb! It’s the perfect balance of sweet from the jaggery, tangy from the tamarind, and a lovely warmth from the ginger and chilies. It’s incredibly versatile – you can serve it with samosas, pakoras, dosas, idlis, or even just spread it on toast. Plus, it’s surprisingly easy to make. Seriously, if you’re looking for a way to elevate your Indian meals (or just add a little zing to your life!), this is it.

Ingredients

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

• 300 gm fresh ginger
• 200 gm dark jaggery
• 1 big pc tamarind (two lime sized pieces)
• 4-6 green chillies
• 4 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 2 tsp chilli flakes
• Salt to taste

Ingredient Notes

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

Ginger Varieties & Selection

Fresh ginger is key here. Look for firm, plump ginger roots with smooth skin. You don’t need to peel it if it’s young, but if the skin is tough, give it a quick peel. I prefer using the Indian ginger variety, but any good quality ginger will work.

Jaggery Types: Regional Variations & Impact on Flavor

Jaggery is unrefined sugar, and it comes in different colors and flavors depending on the region. Dark jaggery (like we’re using) has a richer, more molasses-like flavor. You can experiment with lighter jaggery if you prefer a milder sweetness, but the dark jaggery really gives this chutney its depth.

Tamarind: Pulp vs. Block & Sourcing

You can use either tamarind pulp or block. I prefer using the block as I find the flavour is more concentrated. If using block tamarind, you’ll need to soak it in warm water to extract the pulp. Make sure to strain it well to remove any seeds or fibers.

Coconut Oil: Choosing the Right Kind

Coconut oil adds a lovely aroma and flavor. Use refined coconut oil if you don’t want a strong coconut taste, or unrefined for a more pronounced coconut flavor. I personally love the subtle coconut aroma the unrefined oil gives.

Spice Level Customization: Green Chilies & Chili Flakes

This is where you can really tailor the chutney to your liking! Adjust the number of green chilies and chili flakes based on how spicy you like things. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and mince the ginger finely. A food processor makes this so much easier. Slit the green chilies – don’t worry about removing the seeds unless you want a milder chutney.
2. Soak the tamarind in 1 cup of warm water for about 15-20 minutes. Once softened, extract the pulp, discarding the seeds and fibers. Combine the tamarind pulp with the jaggery in a saucepan.
3. Simmer this mixture over low heat until the jaggery is completely dissolved. Give it a good stir to make sure nothing sticks to the bottom. Then, strain the mixture to get a smooth consistency and set it aside.
4. Now, heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the curry leaves and chili flakes and sauté for a few seconds until fragrant.
5. Add the minced ginger and green chilies to the pan. Cook for 5-7 minutes, stirring occasionally, until the raw smell of the ginger disappears. This step is important – you want the ginger to be nicely cooked.
6. Pour the strained jaggery-tamarind mixture into the pan. Add about ½ cup of water to rinse any remaining jaggery or tamarind pulp from the strainer and add that to the pan too – no flavour should be wasted!
7. Simmer everything on low heat, stirring frequently, for about 25-30 minutes, or until the mixture thickens into a sticky syrup. Don’t forget to adjust the salt to your taste. It should be a beautiful, glossy, dark brown color.

Expert Tips

• Patience is key: Don’t rush the simmering process. Low and slow is the way to go for a perfectly thickened chutney.
• Stir, stir, stir: Constant stirring prevents sticking and ensures even cooking.
• Taste as you go: Adjust the sweetness and spice levels to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a mild chutney, use only 2 green chilies and ½ tsp of chili flakes. For a medium spice level, stick to the recipe. And for a fiery kick, add 6 green chilies and 1 tsp of chili flakes! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Vegan Adaptation: This recipe is naturally vegan!
• Adjusting Sweetness: If you prefer a less sweet chutney, reduce the amount of jaggery slightly.
• Festival Adaptations: During Diwali, I sometimes add a pinch of cardamom powder for a festive touch. For Ugadi or Onam, a few neem leaves can be added during the simmering process for a traditional flavour.

Serving Suggestions

This chutney is amazing with so many things! Here are a few of my favorites:

• Samosas and Pakoras
• Dosa and Idli
• Rice and Dal
• Spread on toast or crackers
• As a glaze for grilled vegetables

Storage Instructions

Let the chutney cool completely before transferring it to an airtight glass jar. Store it in the refrigerator for up to 1 month.

FAQs

Let’s answer some common questions:

• What is the shelf life of homemade Ginger-Tamarind Chutney? Properly stored in the refrigerator, it should last for about a month.
• Can I use palm jaggery instead of dark jaggery? Yes, you can! Palm jaggery will give a slightly different flavor, but it will still be delicious.
• How can I adjust the consistency of the chutney? If it’s too thick, add a tablespoon or two of water. If it’s too thin, simmer it for a few more minutes.
• What are some alternative uses for this chutney besides serving as a condiment? You can use it as a marinade for chicken or fish, or even add a spoonful to your curry for extra depth of flavor.
• Can I freeze Ginger-Tamarind Chutney? Yes, you can! Freeze it in small portions for easy use.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!