Tamarind Chutney
A sweet, tangy Indian tamarind chutney made with tamarind, jaggery or sugar, roasted cumin, black salt, fennel, ajwain, garam masala, melon seeds, and hing. Perfect for chaat, samosas, pakoras, and Indian snacks.
Share by Email
Rate this Recipe
Equipment
Ingredients
- ½ cup Tamarind imli
- 1½ cups water
- ½ cup Jaggery or sugar
- ½ teaspoon salt
- ½ teaspoon Black salt
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Red Chili Flakes
- ¼ teaspoon Ajwain carom seeds
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Melon Seeds
- 1 teaspoon Fennel Seeds
- 1 pinch Asafoetida hing
Instructions
- Soak the tamarind: Add tamarind to warm water and let it soak until softened.
- Extract the pulp: Mash the softened tamarind well, then strain it, pressing to extract as much pulp as possible. Discard the fibers and seeds.
- Start cooking: Transfer the strained tamarind liquid to a saucepan and bring it to a gentle simmer.
- Add sweetener: Add jaggery or sugar and stir until completely dissolved.
- Add the spices: Add salt, black salt, roasted cumin powder, red chili flakes, ajwain, garam masala, fennel seeds, and hing. Stir well.
- Add melon seeds: Add the melon seeds and continue simmering.
- Cook until slightly thickened: Simmer until the chutney becomes slightly syrupy. Do not overcook because it will thicken more as it cools.
- Cool and store: Turn off the heat and let the chutney cool completely before transferring it to a clean airtight jar.
Nutrition Facts
Tamarind Chutney
Amount per Serving
Calories
46
Calories from Fat 1
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.03
g
Sodium
150
mg
7
%
Potassium
50
mg
1
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
0.3
g
1
%
Vitamin A
21
IU
0
%
Vitamin C
0.3
mg
0
%
Calcium
10
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Tamarind can vary in sourness, so taste before adding more sweetener.
- Jaggery gives the chutney a deeper, richer flavor; sugar gives a cleaner sweetness.
- Don't cook the chutney too thick, because it continues to thicken as it cools.
- If it becomes too thick after cooling, stir in a little water.
- Melon seeds are optional if you prefer a completely smooth chutney.
- Store in a clean, airtight container in the refrigerator.
- Freeze extra chutney in small portions or ice cube trays for longer storage.
Equipment
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
