Wednesday, March 23, 2016

Tamarind Chutney

Tamarind Chutney Recipes

Tamarind Chutney Recipe - Tamarind chutney is a sweet and sour recipe made with tamarind and sweetened with jaggery. This quick sweet chutney has the perfect balance of flavors of sweet and sour using jaggary and tamarind. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori or any kind of chat.

  • Tamarind (seedless) - ½ cup   
  • Water - 2 cups 
  • Dry ginger powder (Saunth) - ½ tsp
  • Asafetida (hing) - a pinch 
  • Roasted Cumin seeds powder - 1 tsp
  • Roasted Fennel seeds powder - 1/2 tsp
  • Red chili powder - 1 tsp 
  • Jaggery (gur) - 7-8 tbsp or as per your taste
  • Black salt - 1 tsp 
  • Black pepper powder - 1 tsp
  • Salt - to taste
  • Oil - 1 tsp


1. Soak tamarind in hot water for 1 hour.

2. Squeeze the pulp with your hands from the tamarind.

3. Strain the pulp and keep it aside.

4. Heat oil in a pan on low heat.

5. Add asafetida, Stir and add the strained tamarind pulp cook for 2-3 mins.

6. Add ginger powder, roasted cumin seed powder, roasted fennel seed powder, red chili powder, and black pepper powder mix well.

7. Add jaggery, black salt and salt and cook till thick enough.

8. To get the correct consistency of the hot chutney, lift the stirring spoon out of the pan and make sure it lightly coats the spoon. Once the chutney cools, it will automatically thicken.

9. Allow it to cool and store in a clean dry air-tight container.

10. Chutney can be refrigerated for two to three months.

NOTE: You can also substitute Jaggery with about ½ cup of Sugar.

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