A comforting, sweet-tangy chutney
Tamarind chutney brings back a sense of nostalgia every time I make it. Whenever the tamarind soaks in warm water, the kitchen fills with the comforting aroma of jaggery and roasted spices. Moreover, this sweet-tangy chutney adds warmth and depth to snacks, fruits, or grain-based dishes.
In fact, a small spoonful is enough to brighten up any meal, whether it’s sabudana vada, sama rice snacks, or fresh fruit chaat. This chutney is similar to a tamarind glaze or sweet-sour sauce, gently spiced and naturally sweetened with jaggery.
Ingredients for Sweet Tamarind Chutney
- ½ cup tamarind (imli) [Amazon]
- 1 cup hot water (for soaking)
- 3–4 tablespoons jaggery (grated or crushed) [Amazon]
- 1–2 tablespoons sugar (adjust to taste)
- 1 teaspoon ghee
- Sendha namak (rock salt) to taste
- ½ teaspoon cumin seeds
- ½ teaspoon Kashmiri red chilli powder
- ¼ teaspoon black pepper powder
- ½ teaspoon dry ginger powder (sonth)
How to Make Tamarind Chutney
- First, soak the tamarind in hot water for 15–20 minutes.
- Next, mash the softened tamarind and strain to extract a thick pulp.
- Meanwhile, heat ghee in a pan over low flame and add cumin seeds. Allow them to crackle gently.
- Then, add tamarind pulp, jaggery, and sugar, mixing well.
- Cook over low heat until the jaggery melts completely and the chutney thickens slightly.
- After that, add sendha namak, Kashmiri red chilli powder, black pepper, and ginger powder.
- Simmer for 3–4 minutes, stirring occasionally.
- Finally, turn off the heat and let the chutney cool; it will thicken further as it cools.
Serving Suggestions
This chutney is extremely versatile:
- Drizzled over fruit chaat
- With sabudana vada or tikkis
- As a dip for banana kabab or samak snacks
- Alongside sama rice idlis or dosas
- As a spread for wraps or grain bowls
Why You’ll Love This Tamarind Chutney
- Naturally sweet and tangy
- Light and easy to digest
- Balances sweet, sour, and spicy flavours
- Long shelf life when refrigerated
- Adds depth and warmth to simple meals
Moreover, it enhances the flavour of any snack or light meal without overpowering it.
Health Benefits
- Tamarind aids digestion and reduces heaviness
- Jaggery provides natural minerals and energy
- Ginger powder helps prevent acidity and bloating
- Cumin and black pepper promote gut health
- Ghee enhances flavour and nutrient absorption
As a result, this chutney is not only tasty but also nourishing.
Storage & Shelf Life
- Use a clean spoon to avoid moisture
- Store in a sterilised glass jar
- Refrigerate after cooling completely
- Keeps well for 10–12 days
- Jaggery acts as a natural preservative
Tips for International Readers
- If sendha namak is unavailable, use fine sea salt
- Replace Kashmiri chilli powder with mild paprika for colour without extra heat
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