Easy tamarind chutney. This easy, shortcut version has all the basic flavors of traditional chutney. Made with just four ingredients, this recipe turns pantry staples into sweet and sour deliciousness. Pair this flavorful dipping sauce with your favorite chats, samosas, and savory deep fried goodies.
Why I Love This Sweet And Sour Chutney
The undeniable combo of sweet and sour, it’s magically delicious. And that’s what this chutney is all about. The best part: I’ve a genius solution to make this classic the easy way. Tamarind paste and brown sugar instead of whole tamarind and dates. It’s not only easy to make, but also uses simple pantry ingredients.
In this recipe, the sharp tangy tamarind joins the soft, sandy brown sugar to combine two contrasting flavors together. The sugar melts into the tamarind bringing in a light caramel flavor, and the mixture darkens and starts to bubble gently. The spices elevate the flavor making it richer with the right combination of sweet and sour. Together, all the ingredients create a flavor party that’s totally irresistible. Make it once, and this sweet-tangy magic will become your favorite.
Key Ingredients In Tamarind Chutney
- Tamarind - Use good quality tamarind paste.
- Brown sugar - Adds the sweet element.
- Spices - Cumin and ground ginger. Red chili powder or cayenne pepper is optional.
How To Make Tamarind Chutney
Simmer tamarind and sugar - Tamarind paste is usually available as the concentrated form of tamarind. So, make sure you get the right sweet and sour balance when using the paste. Mix the paste with a little water to get pouring consistency. To this, you can add brown sugar. The sugar will slowly melt into the tamarind mixture creating a thick and glossy sauce.
Add spices - Use the traditional spices like ground cumin and ground ginger to create the best cheat’s version of the traditional chutney. Let the mixture simmer and infuse the spices into the tamarind sugar mixture.
Ingredients
- ▢ ½ cup tamarind paste
- ▢ 1 cup water
- ▢ ¾ cup brown sugar
- ▢ ½ teaspoon ground cumin
- ▢ ¼ teaspoon ground ginger
- ▢ ½ teaspoon red chili powder or cayenne pepper
- ▢ Salt to taste
Instructions
- Place tamarind paste and water in a saucepan over medium-high heat. Stir to combine.
- Add brown sugar, ground cumin, ground ginger and red chili powder (if using).
- Stir to combine.
- Season with salt.
- Bring to a boil. Simmer for about 7-10 minutes or until the mixture thickens and tuns glossy.
- Remove from heat. Leave to cool completely.
- Store in an airtight, sterilised glass container for up to 1-2 months in the refrigerator.
- Freeze in small portions in ice cube trays for up to 6 months.
Notes
- Storage - You can store in the refrigerator or freezer. However, discard if you see any signs of spoilage.
- Serving suggestions - Samosa, pakora, chaats, grilled meat, dipping sauce for deep fried savory treats.
- Sugar - Add more or less brown sugar to balance the sweetness.
- Chili powder or cayenne pepper - Add more or less to adjust the heat.
Nutrition
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Check out more chutney recipes:
- Mint Chutney | Pudina Chutney
- Broccoli Chutney
Ingredients
- ▢ ½ cup tamarind paste
- ▢ 1 cup water
- ▢ ¾ cup brown sugar
- ▢ ½ teaspoon ground cumin
- ▢ ¼ teaspoon ground ginger
- ▢ ½ teaspoon red chili powder or cayenne pepper
- ▢ Salt to taste
Instructions
- Place tamarind paste and water in a saucepan over medium-high heat. Stir to combine.
- Add brown sugar, ground cumin, ground ginger and red chili powder (if using).
- Stir to combine.
- Season with salt.
- Bring to a boil. Simmer for about 7-10 minutes or until the mixture thickens and tuns glossy.
- Remove from heat. Leave to cool completely.
- Store in an airtight, sterilised glass container for up to 1-2 months in the refrigerator.
- Freeze in small portions in ice cube trays for up to 6 months.
Notes
- Storage - You can store in the refrigerator or freezer. However, discard if you see any signs of spoilage.
- Serving suggestions - Samosa, pakora, chaats, grilled meat, dipping sauce for deep fried savory treats.
- Sugar - Add more or less brown sugar to balance the sweetness.
- Chili powder or cayenne pepper - Add more or less to adjust the heat.
