Tamarind Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.


  • Cleaned tamarind (Imli) -1 cup/ 200g
  • Jaggery (Gur) grated- 300g
  • Water-2 cups
  • Red chilli powder-1/2 tsp.
  • Cumin seeds(jeera) -2 tsp.
  • Salt-1 tsp. (or to taste)
  • Red chili powder-2 tsp.
  • Black salt-1 tsp.
  • Garam masala-1 tsp.


  1. Wash the tamarind clean.
  2. Place the tamarind, jaggery, sugar and water in a deep boiling pan.
  3. Soak for a few minutes. Put to boil for about 7-8 minutes.
  4. Cool to room temperature. Blend in a mixie (blender) till smooth.
  5. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
  6. Add the seasoning. Cool again.
  7. Store in clean airtight bottles and refrigerate.

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