Tamarind Chutney is a sweet and tangy Indian dipping sauce. It's the perfect dipping sauce for Chicken Pakora, Paneer Pakora, and Samosas and Air Fried Samosas. It is also used as an ingredient in many chaat recipes, so it’s a staple in many Indian kitchens.
Course Sauce Recipes
Cuisine Indian
Prep Time 5 minutesminutes
Additional Time 2 hourshours
Total Time 2 hourshours5 minutesminutes
Author Robin Donovan
Ingredients
½cuppitted dates
1/3cupseedless tamarind pulp
1/3cupbrown sugar
1teaspoonkosher salt
1teaspoonground cumin or roasted cumin powder
½teaspoonground ginger or dry ginger powder
½teaspoonKashmiri red chili powder
Instructions
Put the tamarind and dates in a heat-safe bowl and pour boiling water over it to cover (you’ll need about 2 cups boiling water). Let stand for about 2 hours to soften the tamarind.
Remove any seeds or hard bits from the tamarind and then transfer it to a blender or food processor, along with the soaking liquid. Add the sugar, salt, cumin, ginger, and chili powder and process until smooth.
Strain the mixture through a fine-meshed sieve, using the back of a spoon to press the liquid through.
Serve at room temperature and store in the refrigerator.
Notes
1. You can substitute tamarind paste or tamarind concentrate mixed with water for the seedless tamarind if you like.2. You can substitute brown sugar for jaggery.3. You can substitute cayenne pepper for Kashmiri chili powder.4. You can store the chutney in the refrigerator, in a lidded glass jar, for up to 6 weeks.