Tamarind Chutney

    40 minutes

    This is a sweet Indian chutney recipe which combines herbs and spices with tamarind paste and sugar.

    41 people made this

    Serves: 10 

    • 1 tablespoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon ground ginger
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon asafoetida powder
    • 1/2 teaspoon garam masala
    • 2 cups (500ml) water
    • 1 1/8 cups white sugar
    • 3 tablespoons tamarind paste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder and garam masala; cook and stir for about 2 minutes to release the flavors.
    2. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

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    Reviews in English (35)


    DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids literally ran screaming from the kitchen and I finished cooking with a dish towel over my nose and mouth. I really think the heat is too high on this because I made something similar later on at a lower temp and didn't have anything like this happen. I'm still giving this four stars though because this is the best tamarind chutney I've ever tasted. If you don't have access to tamarind paste (I'm talking to you, my fellow rural Iowans!) then you can make a delicious substitute using 1 tablespoon each of dried, chopped apricots, dates and prunes. Pour boiling water on them and let them soak for fifteen minutes and then drain and puree them with one tablespoon lemon juice.  -  31 Dec 2009  (Review from Allrecipes USA and Canada)


    Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant.  -  09 Feb 2006  (Review from Allrecipes USA and Canada)


    Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spices in the oil for long enough to really smell all of those spices. If you add the water too soon, you'll lose some of the flavor. I used onion powder in place of the asofe...(spice I can't even spell). Like some of the other reviews mentioned, I couldn't get the sauce thick enough without a little cornstarch. I actually simmered it for about an hour to reduce it, but still ended up adding a little cornstarch (teaspoon dissolved in hot water?), which made it a perfect consistency. Seriously, you can't buy stuff this good.  -  17 Oct 2007  (Review from Allrecipes USA and Canada)