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Easy Tamarind Chutney

Updated on January 5, 2018
5 stars from 2 ratings of Easy Tamarind Chutney

Easy tamarind chutney which is sweet, sour and very spicy. You can use this as a relish as well. it goes well with sandwiches and rice as well or as a dip. A must try recipe.

Tamarind Chutney

Cook Time

Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: 500g


  • 3 cups Tamarind pulp
  • 1 1/2 cups Sugar
  • 1 bulb Garlic
  • 3 tablespoons Ginger
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fenugreek seeds
  • 4 Chillies
  • 2 Dried chillies
  • 1/2 cup Dates Chopped
  • 3 tablespoons Oil
  • To taste Salt


  1. Only if you have Fresh tamarind otherwise skip if you have store bought pulp in jar. Soak the tamarind in water for 10 – 15 minutes or until you get a nice thick pulp. Squeeze and drain in a bowl
  2. Heat oil in a large pot and fry all the seeds and curry leaves for a 2 mins on meduim flame.
  3. Add garlic and ginger and chilies, cook till light brown or oil starts leaving the sides.
  4. Pour the tamarind pulp, sugar, salt  and minced dried fruit and mix well and cook in low to medium heat till the chutney is nice and thick.
  5. Cool it completely. Store in a sterilize jar. Enjoy it.


If you wish to use dried mango(khatai) soak them overnight in hot water and add them in the chutney at step 4 or in the end if they are very soft. its not available in Australia so I have not added it in mine.

Chutney will thicken up once it cools down.

You can keep this chutney for up to 3 months make sure you have enough oil to cover the top of chutney.

It will taste better if you eat it the next day or a week later as all the flavours are absorbed.

© 2014 Asweeni's Kitchen


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