Spiced Tamarind Chutney Recipe

Subtly spiced and earthly sweet.

Published October 20, 2022

A wide, shallow cream-colored ceramic bowl with brown speckles of glaze on it, holding chunky tamarind chutney and a metal spoon. The bowl is placed on a copper tray and in the top left corner of the image is another similar bowl holding a different sauce. — Serious Eats / Vicky Wasik

Why It Works

Palm sugar and dates give this chutney body and earthy sweetness.
Ground ginger and Kashmiri red chile powder add savory spice and depth.

It's rare to find mint chutney without its partner in crime, sweet-and-sour tamarind chutney. Store-bought and restaurant versions are often sickly-sweet, loaded with corn syrup and sugar. Instead, my homemade chutney recipe gets its body and mellow sweetness from chewy dates and earthy palm sugar.

Tamarind can be found in many forms, from jarred concentrates to dried whole pods. Here, I've used seedless tamarind paste, which gives all the flavor of the fresh pods without any of the fuss. A quick steep in hot water softens the dates and tamarind and melts the palm sugar, readying it all to be blended into a smooth chutney.

November 2017

This recipe was originally published as a component of our Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe and is being republished here as a separate recipe to make it easier to use.

Recipe Details

Spiced Tamarind Chutney Recipe

Prep 5 mins

Cook 20 mins

Total 25 mins

Serves 12 servings

Makes 1 1/2 cups

Ingredients

4 medjool dates (40g), pitted
1/3 cup (85g) tamarind paste (not concentrate)
1/2 teaspoon (2g) ginger powder
1/4 teaspoon (1g) Kashmiri red chile powder (see note)
1/3 cup (100g) palm sugar or light brown sugar

Directions

In a small saucepan, combine dates, tamarind paste, ginger powder, chile powder, sugar, and 3/4 cup (175ml) water and bring to a boil. Remove from heat and set aside, covered, for 10 minutes to soften the tamarind paste and dates.
Serious Eats / Vicky Wasik
Using a blender, purée until smooth (if chutney is too thick, add 1 tablespoon of hot water at a time to reach desired consistency), then pass through a fine-mesh strainer to remove any fibrous bits. Store in an airtight container.
Serious Eats / Vicky Wasik

Notes

Kashmiri red chile powder is mild and fruity. If you cannot find it and wish to substitute cayenne pepper, be sure to cut the amount used in the recipe by half.

Special Equipment

Fine mesh strainer

Make-Ahead and Storage

The chutney will keep in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts (per serving)
60	Calories
0g	Fat
15g	Carbs
0g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	60
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 15g	6%
Dietary Fiber 1g	2%
Total Sugars 13g
Protein 0g
Vitamin C 0mg	1%
Calcium 9mg	1%
Iron 0mg	2%
Potassium 74mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.