Traditionally, tamarind chutney is sweet and tangy – it is traditionally made from tamarind pulp, jaggery, and spices. However, I decided to use pitted dates as the sweetener of choice.  I recently decided to eliminate added sugar from my diet and I no longer have the desire for it.

Tamarind chutney pairs perfectly with snacks such as fritters, samosas, rolls, or anything fried or baked.

The tamarind chutney in this recipe is so good, that you’ll want to lick your fingers.

The texture of this tamarind chutney is smooth and slightly thick. Besides the sourness of the tamarind, it is sweetened with dates along with earthiness and mild heat, thanks to cayenne pepper and ginger.

Dahi vadas, samosa chaats, aloo tikki chaats, etc. are often served with this tamarind chutney. Additionally, it is served with samosa, kachori, Pani puri, and pakora.

It keeps well for 10 days when stored in an airtight bottle in the fridge.

The store-bought tamarind pods are easily available in Indian grocery stores, so I always make this chutney with them. You must adjust the quantities of water based on the tartness of the concentrate or paste.

Also see, Tamarind Juice, Tamarind Balls, and Tamarind Sauce

What Is Tamarind?

Known scientifically as Tamarindus indica, Tamarind is a hardwood tree.

The paste is made from tamarind fruits, which grow in a pod on the tamarind tree. It is native to Africa, but grows in other tropical regions as well, including India and Pakistan.

While tamarind paste is used in some cuisines for desserts and candies, it is mostly used in Thai cuisine for savory dishes. Tamarind is used in traditional pad Thai sauce, as well as in some Thai curries and seafood dishes. It is also found in Indian curries. Additionally, it is used widely in Indian, Mexican, and Latin American cuisines. The distinctive tang of Worcestershire sauce comes from this ingredient.

How Is It Used?

The fruit is used for a variety of purposes, including food preparation, health, and household care.

Cooking Uses

In South and Southeast Asia, Mexico, the Middle East, and the Caribbean, tamarind pulp is widely used as a food ingredient. Its seeds and leaves can also be eaten.

Various foods and drinks are prepared with it, including sauces, marinades, chutneys, and desserts. It is also a component of Worcestershire sauce.

How To Make Tamarind Paste from Tamarind Pods?

3 cups of tamarind pods

Boiling water to cover

Remove the shells from the tamarind and place them in a bowl. Add boiling water to soak for 30 minutes to soften the flesh. 

Add tamarind to a fine-meshed strainer. Place the strainer over a bowl and using the back of a large spoon, press and rub the tamarind to release the pulp from the seeds and stringy fiber. 

The pulp will pass through the strainer while the seed and stringy fiber remain in the strainer. 

Your tamarind paste is ready to be used in all your favorite recipes or placed into ice cube trays and freeze them. 

Tamarind Chutney

It is a sweet and sour chutney made with tamarind, dates, and ginger. This is my favorite version as it goes along with almost anything and everything.

Ingredients

Tamarind Pulp/Tamarind Concentrate – 1/4 cup tamarind paste is equivalent to 1 tablespoon tamarind concentrate. You can either buy ready-made tamarind pulp from the store, or soak tamarind in warm water, deseed, and squeeze out the pulp.

Dates add the perfect amount of sweetness.

Fresh Ginger – Very fragrant, helps with digestion.

Cumin  – Again bring out a beautiful flavor and aroma, and helps with digestion.

Cayenne Peppers– Brings a perfect balance to sweetness from the jaggery and sourness from the tamarind.

Salt – You can use a combo of black and pink salt, I only use pink salt.

Method

• The process is very quick and easy if you are using store-bought tamarind plum.
•  Put the tamarind pulp or concentrate, dates, ginger, cumin, cayenne pepper, salt, and water in a high-speed blender. Process until smooth.
• Spoon chutney into a saucepan on medium heat. Reduce heat to simmer for 3-5 minutes, stirring constantly.
• Once the water has been reduced and the chutney has reached a smooth glossy consistency, turn off the flame.
• You can keep a balance between the sourness and sweetness with a hint of heat from the cayenne.

Tamarind chutney variations

Tamarind and Mint Chutney: One of my all-time favorite chutneys, very tangy and spicy with the right balance.

Take a bunch of mint leaves and half a bunch of cilantro.

A few green chilies, according to the heat one can handle.

A few cloves of fresh garlic.

This time we need tamarind water, i.e. some tamarind pulp diluted in water.

Some dates, salt, and roasted cumin.

Blend all of these ingredients in a blender.

It’s spicy, tangy, fresh, and a teeny bit sweet from the dates.

Tips

Consistency: Chutney’s consistency can be adjusted easily. Depending on your preference, you can make the tamarind chutney slightly thick or thin by alternating the amount of water.

Quality: Make sure you use fresh ingredients. Tamarind that has been aged will have a very different taste and a very dark color.

How to store

• Chutney should be stored in a clean, sterilized glass jar. It can be stored in the refrigerator for a week.
• Make sure the jar is not contaminated with moisture or used spoons.
• In the freezer, you can store up to six months.
• Chutney made with fresh mint and tamarind cannot be stored for more than a week.

Other Condiment Recipes

1. Jamaican Jerk Sauce
2. Vegan Cheese Sauce
3. Vegan Spaghetti Sauce
4. Healthy Pizza Sauce

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