Sweet Tamarind Chutney
Sweet Tamarind Chutney is a tasty mix of sweet, tangy, and spicy flavors that’s perfect for Indian dishes. Made with tamarind paste, sugar, and a blend of spices like cumin, fennel, and garam masala, this chutney is easy to prepare and full of bold flavors. The spices are first cooked in a little oil to bring out their aroma, then mixed with water, sugar, and tamarind paste. After simmering for about 30 minutes, the chutney turns a rich, deep brown and thickens as it cools.This chutney is a great match for snacks like samosas and pakoras, or you can use it as a dip or a sauce for other dishes. Its sweet and tangy taste with a hint of spice makes it a favorite addition to any meal. Simple to make yet packed with flavor, Sweet Tamarind Chutney is sure to become a go-to recipe in your kitchen.
Equipment
- Medium Saucepan: For cooking and simmering the chutney to its desired consistency.
- Spatula or Spoon To stir and ensure even cooking without sticking.
- Strainer (Optional): To remove any fennel seeds or impurities for a smoother texture.
Ingredients
- 1 tbsp canola oil
- 1 tsp cumin seeds
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp fennel seeds
- ½ tsp asafoetida powder
- ½ tsp garam masala
- 2 cups water
- 1⅛ cups white sugar
- 3 tbsps tamarind paste
Instructions
- Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala. Cook and stir for about 2 minutes to release the flavors.
- Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns to deep chocolate brown and thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Notes
Usage Tips:
- Use as a dipping sauce for appetizers like samosas or drizzling over chaats and dahi puri.
- Adjust the sugar and tamarind paste quantities to suit your taste—more sugar for a sweeter chutney, or more tamarind for tanginess.
Storage:
- Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently if needed, or serve cold.
Customizations:
- Add a pinch of black salt (kala namak) for an extra layer of complexity.
- Stir in a teaspoon of crushed roasted peanuts for added texture and flavor.
Nutrition
Calories: 113kcalCarbohydrates: 26gProtein: 0.2gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 5mgPotassium: 41mgFiber: 0.4gSugar: 24gVitamin A: 46IUVitamin C: 0.3mgCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!
