Tamarind Chutney

Marsha Gardner


I buy my tamarind online from Grocery Thai along with a bunch of other great ingredients that I am not able to buy locally. That is one of the disadvantages of living in a small southern town. The only place we have to shop for groceries is the local "Piggly Wiggly".

★★★★★ 1 vote


1/2 lb
tamarind, seeded
2 1/2 c
2 c
boiling water
11 1/2 Tbsp
cumin seeds, roasted and ground
1 Tbsp
kosher salt
1 tsp
freshly ground black pepper
1 tsp
red chili powder
1/2 tsp
ginger, ground


1Break the tamarind into small pieces and soak in hot boiling water for one hour.
Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
2Add sugar to the pulp mix well.
Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
Chutney can be refrigerated for two to three months.
Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
This is also delicious as a dipping sauce for French fries, as a spread over crackers.
To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
Add water and ice cubes to serve as a cool spicy drink.
Add equal parts yogurt and chutney to make a dipping sauce.
Try drizzling over rice to add a unique flavor to plain rice.

About Tamarind Chutney

Course/Dish: Dips, Fruit Sauces, Other Sauces
Dietary Needs: Vegetarian