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Tamarind Chutney is one of the all time favorites amongst Chutneys. You can serve it with appetizers, make chaat with it or serve with Dahi Bhallas. We always make a large quantity and freeze it so it is readily available at all times.
Ingredients:
Tamarind Concentrate – 2 tbsp
Water – 2 cups
Jaggery – 1/2 cup, powdered and packed
Salt – 1tsp or to taste
Red Chili Powder – 1 tsp or to taste
Cumin Seeds – 1 tsp
Fennel Seeds ( Sauf) – 1 tsp, optional
Method:
- Heat 1 cup of water in the microwave, add in the Tamarind paste and mix well so that there are no lumps.
- In a saucepan on medium to high heat, pour in the diluted Tamarind mixture and the balance of the water. Allow it to come to a boil.
- Add in the powered Jaggery and reduce flame to Medium.
- Let the Jaggery melt and the mixture reduce to half. Keep stirring occasionally.
- While the above mixture is boiling, dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder.
- Mix in Salt, Fennel and Cumin Powders and Red Chili Powder. Stir and then remove from Flame.
- 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.
- Allow it to cool and store in a clean dry container.
- Makes about ½ cup of Chutney.
Tips:
- Tamarind Chutney has a long shelf life and should be kept refrigerated. It also freezes very well.
- You can also substitute Jaggery with about ½ cup of Brown Sugar or Regular Sugar.
- If you do not have Fennel Seeds, use only Roasted Cumin Powder.
- You can use 3 lime size balls of regular tamarind if you do not have the concentrate. Soak it in the 1 cup hot water and remove all the fiber and seeds from it.
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March 12th, 2008 at 7:25 pm
Hi,
If I am using the regular tamarind what is the amt of water to be used apart from the 1 cup used in soaking the tamarind? Also what is thh shelf life of the chutney.
Thanks.
[Reply]
vishal mehra Reply:
February 22nd, 2012 at 11:27 am
right mam
[Reply]
March 12th, 2008 at 8:02 pm
Hi Jaya,
Water amount depends on how much Tamarind are you using. If you use a golf ball amount of tamarind (with seeds), we would use 2 cups (16ozs) of water. The tamarind tastes vary by brands, so keep a close eye and you may need to adjust the jaggery, salt and the spices as well.
[Reply]
June 1st, 2008 at 4:31 pm
remember the 1tsp garam masala…
love your site, you have truley spiced up my life!
x0x
[Reply]
August 17th, 2008 at 1:08 am
An absolutely wonderful demonstration! This particular chutney is an excellent accompaniment to savoury moong bean pancakes.
[Reply]
September 1st, 2008 at 12:56 pm
Awesome imli chutney! I made this for a party recently and everyone loved it!
[Reply]
k.y. reddy Reply:
February 12th, 2011 at 8:12 am
hi,
we are the manfacturer and sellers of instant tamarind past . available in 500gr,1kg.
[Reply]
November 14th, 2008 at 8:50 pm
Tried this recipe..it turned out great.
and being slightly on the tangy side..u dont have to pour lots over the dish..so its good for many Chaat sessions..
[Reply]
December 15th, 2008 at 11:52 pm
really i like yr all recipes.
and sure i m gonna try this one.
[Reply]
January 8th, 2009 at 6:20 am
It is wonderfully good…Thank you so much…
[Reply]
January 8th, 2009 at 8:10 am
This chutney is really wonderful..But pls.give the correct ingredients.. pls. may I know whether it is 3/4 cup or 1/2 cup jaggery…Anyway your recipes are really cool..
[Reply]
January 12th, 2009 at 3:51 pm
Sorry about the typo — it is 1/2 cup of jaggery. The sweetness is really to taste so if 1/2 cup is not enough for you, you can add as much as you need.
[Reply]
January 27th, 2009 at 10:30 pm
Hello Anujaji, Hetalji
I have a question. Why do we need to cook the tamarind. some other websites just soak tamarind and strain. What is the difference betwenn cooked tamarind and using it raw
Please suggest and thanks in advance
[Reply]
January 28th, 2009 at 11:11 pm
Hi Madhuri,
Cooking the tamarind reduces the raw smell and flavor that some people find offensive. Tamarind can be eaten raw so it is not absolutely necessary to cook it.
[Reply]
January 29th, 2009 at 6:50 pm
Thank you
[Reply]
January 29th, 2009 at 10:46 pm
Hello Hetalji, Anujaji,
I have another question
For Panipuri, Bhelpuri this consistency is a little thick
Do you suggest i diliute this when using for the above
Please suggest
Thanks in advance
[Reply]
January 30th, 2009 at 2:37 am
Hi Madhuri,
You can stop the cooking process at any point you see fit, depending on the consistency you need. Just remember, the cooled product will be much thicker than what it seems like on the stove. If you already have the chutney made and it’s too thick, then you can dilute it a bit with some warm water. The intensity and flavor may go down a bit.
[Reply]
February 15th, 2009 at 11:06 am
Its a good recipe worth trying. Now a days Mannar DRI Tamarind Powder is available, it goes well.
[Reply]
August 1st, 2009 at 10:46 pm
Your recipes are my favourite. Trully, they are amazing. Thank you!!!
[Reply]
August 1st, 2009 at 10:52 pm
I love all ur recipes, and of course this one too. but i have a question.
in the ingridients u say, 2 cups water. and u dissolve the paste in 1 cup water.
[Reply]
hetal Reply:
August 4th, 2009 at 8:07 pm
It is easier to dissolve the tamarind paste in less water and then add in the balance of the water later.
[Reply]
October 21st, 2009 at 8:16 pm
Hi Hetal & Anuja,
Do you know the shortcut recipe to make this chutney using apple sauce? I had tasted it a while ago,but I’m not sure of the proportions
Please let me know if you get hold of that recipe.
Thanks,
Shakuntala
[Reply]
hetal Reply:
October 22nd, 2009 at 3:36 am
Hi Sharkuntala,
Years ago, my mom used to make sweet chutney with Apple Butter, not apple sauce. The color of apple butter is dark brown and resembles tamarind. If I remember correctly, she only added roasted cumin powder, red chili powder and salt. The apple butter provided the sweetness as well as the tartness.
[Reply]
Shakuntala Reply:
November 16th, 2009 at 4:50 pm
Thank you sooo much Hetal.
Shakuntala
[Reply]
December 3rd, 2009 at 3:45 am
[...] Lightly warm dinner rolls, hamburger buns or pav. 2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side. 3. Lighty flatten one Batata [...]
December 11th, 2009 at 5:57 pm
How long can I keep opened Tamarind in the refrigerator and how do I know when its spoiled?
[Reply]
anuja Reply:
December 11th, 2009 at 8:17 pm
Tamarind is amazing, it has a very long shelf life. It can last in the fridge for 1 -2 months (make sure you use a clean spoon everytime).
The only way to tell if it has gone bad is if it has fungus growing on it.
[Reply]
December 13th, 2009 at 6:23 pm
hi hetal & anuja,
wonderfull chatney reciepe..but one more question that can we freeze this or not ?
thankyou
[Reply]
anuja Reply:
December 14th, 2009 at 1:48 am
Tamarind does not freeze but like me mentioned, it has a long shelf-life, but you can store it in the freezer.
[Reply]
blaze Reply:
March 18th, 2010 at 10:19 pm
can i use tamarind chutney as a substitute for tamarind paste
[Reply]
hetal Reply:
March 22nd, 2010 at 3:30 pm
Hi Blaze,
It depends on how you will be using the tamarind paste. Tamarind chutney is sweet and tangy. Tamarind paste is only tangy. If you recipe calls for some added sugar, you could possibly substitute the chutney.
February 18th, 2010 at 2:33 pm
[...] Puri – check out our video Tamarind Chutney – check out our video Boiled Potatoes – peeled & cubed Kala Channa – boiled Sprouted Mung – [...]
March 3rd, 2010 at 7:19 pm
[...] Brush plain water around the top edge and seal shut. 14. Deep fry until golden. 15. Serve hot with Tamarind Chutney, Mint Chutney or [...]
June 23rd, 2010 at 2:05 am
when using Apple Butter, do we still cook it, to get to the right consistency
[Reply]
July 22nd, 2010 at 11:13 am
Hi,
Can I use raw tamarind instead of tamarind paste ? If so, how much water do I need to add for a golf size ball of tamarind ?
[Reply]
August 13th, 2010 at 10:41 am
what is jaggry made of
[Reply]
anuja Reply:
August 17th, 2010 at 8:03 pm
Hi Adan,
Usually it is made out of the juice of Sugar Cane.
[Reply]
August 26th, 2010 at 5:46 pm
This is a great recipe, I have made this many times. I also add apple butter and less jaggery. It turns out great. It give just the right sweetness. thank you again for all you great recipes.
[Reply]
September 12th, 2010 at 5:15 pm
I have seen some people even using a pinch of fenugreek seeds (only few seeds, as they are pretty biter).
Some people use dried dates soaked overnight in water and cut into long slices.
Soaked Raisins are also used.
Some people (usually street food vendors in India ) use dried ginger powder too ( called Sonth in hindi ).
[Reply]
hetal Reply:
September 13th, 2010 at 1:32 pm
Hi Dr. Kumar,
Yes, we sometimes use dates for our sweet chutney as well. It is a great sweetener option. We have not tried using raisins but it does sound interesting. Thanks for sharing your ideas.
[Reply]
October 21st, 2010 at 10:50 am
hi hetal and anuja…im a regular follower of your blog…thanks for such inspirational recipes…my only complain is tht i have written to you so many times but never really got any answer from you…nt sure why:( hope u reply to this one…can u please suggest how to make this chutney with dates?thanks in advance:)
[Reply]
hetal Reply:
October 21st, 2010 at 1:27 pm
Hi Richa,
Wow…we try to answer almost every one of our viewers questions (sometimes, the questions fall through the cracks because we get so many per day) so we can only say “sorry”.
If you want to use dates, put them in a pot and add just enough water to cover them. Let them soak for a few hours. Take the same pot with the dates/water and cook until the dates are completely softened. You may need to add a little more water along the way. Then, use an immersion blender to grind the dates into a smooth paste. If you use a blender, you’ll have to wait until they cool down a bit. Now, return the paste to the stove and keep adding tamarind until you get the balanced sweet/sour taste you want. Also add in the spices/salt at this time. Cook until the raw smell of tamarind has gone.
[Reply]
Richa Reply:
October 31st, 2010 at 8:44 am
Hi Hetal,
Please don’t apologize…i understand u must have missed my questions.no worries! Thanks a lot for replying.will try this for sure and your other recipes too…there’s so many recipes i want to try:):) keep up the great work:)
[Reply]
November 12th, 2010 at 6:06 pm
Hi Hetal & Anuja,
Thanks for posting all the wonderful recipes here. I have tried a lot many dishes from here and they have just turned out awesome.
I tried this tamarind chutney recipe yesterday and again it tasted wonderful. The only thing was it came out really thin in the consistency as compared to what the actual one is (or even what the picture shows here). What can i do to make it to the right consistency? I already tried boiling it for couple more minutes. Please help.
And again thanks a lot for the wonderful demonstrations for your recipes.
Thanks
Poonam
[Reply]
hetal Reply:
November 16th, 2010 at 2:54 am
Hi Poonam,
The more you cook it, the thicker it becomes (it usually takes longer than just a few extra minutes). Maybe next time, you can reduce the amount of water you put in initially.
[Reply]
January 25th, 2011 at 3:55 pm
Dear Hetal / Anuja:
I love cooking! I just stumbled on to your SMTC looking for a recipe to make Pani Puri for my new DIL. Then I spent more than half a day looking into the several recipes presented by you both. All your programs are awesomely beautiful to the least! The mode of presentation, language, diction, mannerism . . . great. I did also love to watch the inevitable bloopers! In making the uppuma, I have found from experience that if you roast the suji a tinge brown in the micro oven and pour it hot into the boiling water it never gets the lumps. Also it comes out fluffy. Adding a few tsp of raw oil after the cooking also enhances the taste.
[Reply]
anuja Reply:
January 25th, 2011 at 4:29 pm
Hello there,
Thank you so much for the compliments and welcome to SMTC
Also, thank you for the tips, we will try them next time.
[Reply]
January 28th, 2011 at 7:02 pm
[...] in a flat bowl or dish. Pour Ragda over patties. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and [...]
June 27th, 2011 at 2:52 pm
[...] a bit. 3. Video on How To Sprout Beans – Click Here 4. Video on Tamarind Chutney – Click Here 5. Video on Mint Chutney – Click Here 6. Video on Coriander Chutney – Click Here [...]
July 21st, 2011 at 12:11 pm
[...] plain water around the top edge and seal shut. 14. Deep fry until golden. 15. Serve hot with Tamarind Chutney, Mint [...]
September 12th, 2011 at 4:49 pm
This chutney is awesome! Thank you girls!
[Reply]
February 20th, 2012 at 8:26 am
hello,
i prepared a lot of htis chutney and now i dnt understand how should i use it up
Plz suggest something healthy
[Reply]
hetal Reply:
February 24th, 2012 at 7:45 pm
Hi Anuja,
You can freeze it for later use or make Healthy Bean Chaat: http://showmethecurry.com/salad-raita/beans-chaat-cold-beans-salad.html
[Reply]
February 22nd, 2012 at 11:31 am
can i use tamarind chutney as a substitute for tamarind paste…this chutney is really owsum…thanks mam
[Reply]
hetal Reply:
February 24th, 2012 at 8:00 pm
Hi Vishal,
It depends on what recipe you are making. The chutney has added sweetness whereas the paste is only sour.
[Reply]
March 6th, 2012 at 10:46 pm
Dear Hetal / Anuja ,
I love your recipes. I have a Quick recipe for the Imli Chutney. Hope you can include with your lovely voice and youtube presentation.
Apple Butter – 1 bottle
Cumin Powder – as needed
Red Chilli – as needed
and Salt. Mix it and Dilute as needed.
[Reply]
hetal Reply:
March 7th, 2012 at 7:43 pm
Hi Muna,
Thanks for sharing your recipe. My mom used to do this like 30 years back when Indian grocery stores were not so common here in the US. Thanks for bringing back the memories
.
[Reply]
Anonymous Reply:
March 7th, 2012 at 11:11 pm
So , will you be including this Recipe in your Video format ?!
[Reply]
April 20th, 2012 at 4:20 pm
Hiii hw do i download your i phone app can u plz tell me the leyword or give the link ??? Your recipes are awesome luv them n ur demonstration too
thanku
[Reply]
Anu Reply:
April 20th, 2012 at 4:21 pm
I meant keyword for search :p
[Reply]
hetal Reply:
May 2nd, 2012 at 8:24 pm
Hi Anu,
Our iphone app is not out yet but we are working on it.
[Reply]
April 21st, 2012 at 3:34 pm
[...] Be sure to check out our videos for the Pani for Pani Puri and Tamarind Chutney [...]
November 12th, 2012 at 6:37 am
Is there any other chutney eaten with pani puri?
[Reply]
hetal Reply:
November 14th, 2012 at 7:56 pm
Hi Sakina,
No, as most of the other ingredients used in green chutney are already in the pani.
[Reply]
December 8th, 2012 at 3:55 am
Hi if i am using a 100g tamrine then how much water should i use please
[Reply]
December 8th, 2012 at 3:58 am
Hi if i am using a 100g tamarind then how much water should i use please
[Reply]
April 4th, 2013 at 8:26 am
[...] Lightly warm dinner rolls, hamburger buns or pav. 2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side. 3. Lighty flatten one Batata [...]