Sweet, tangy, and with a hint of spice to balance the flavors, this mouthwatering tamarind chutney is easy to make at home. A must-have chutney to dip samosas in or to drizzle over chaat.
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Making homemade tamarind chutney is easy. It can be made ahead and refrigerated. In this recipe, I use both dates and jaggery to add sweetness but you can also use just dates or just jaggery if you like.
Ingredients to make Tamarind Chutney
- Tamarind Paste – I love the convenience of concentrated jaggery paste. It is readily available in Indian grocery stores and I would recommend Swad, Tamicon, or Rani brand
- Dates – Pitted dates add creamy texture and sweetness to the chutney
- Jaggery – Also known as “Gur” or “Gud” in Hindi, jaggery is unrefined sugar with an earthy, caramel-like flavor
- Spices – red chili powder, salt, ground cumin, ground coriander and ground ginger balance the sweet and tangy flavors of the chutney
How to make Tamarind Chutney
- Add dates and water to the Instant Pot insert. Pressure cook for 8 minutes. Quick release. Stir in Jaggery and tamarind paste. (photos 1 – 4)
- Mash with a potato masher until smooth. Note: You can also use a blender. Strain the pureed paste, use a silicone spatula or press down with your fingers. Discard any fibers that will be left in the strainer (Photos 5 -8)
- Return the strained tamarind chutney paste to the Instant Pot insert. Add the dry spices and cook on saute(low) for 5 minutes or until the chutney comes to a gentle boil. Note: the chutney will thicken as it cools down (Photos 9 -10)
Serving
This Sweet Tamarind Chutney is a perfect accompaniment with Samosa, Aloo Chat, Bhel, Dahi Bhalla, and many other Indian dishes. It is often paired with green chutney for that spicy, sweet, and tangy flavor combo.
Tips and Substitutions
- Using ready-made tamarind paste is much easier than using the whole tamarind that has a lot of fiber and sometimes seeds too.
- If you do not want to use dates, you can double the amount of jaggery
- Medjool dates are bigger and sweeter than the regular dates, so use fewer dates or reduce the jaggery.
- This recipe makes thick tamarind chutney, so depending on the recipe you are using it in, you can dilute it with water as needed
- For the stovetop recipe, you can either pressure cook the dates in water or soak them in boiling hot water for an hour.
Storing
Store in a dry airtight container or jar. Refrigerate for 5 to 7 days or freeze in smaller containers for longer shelf life.
Recipe
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Tamarind Chutney Recipe
Sweet and Tangy Tamarind chutney with dates and jaggery. Makes 8 to 10 ounces of chutney.
Servings: 8
Calories: 98kcal
Ingredients
Instructions
Add dates and water to the Instant Pot insert. Pressure cook for 8 minutes. Quick release.
Stir in Jaggery and tamarind paste. Mash with a potato masher until smooth. Note: You can also use a blender.
Strain the pureed paste, use a silicone spatula or press down with your fingers. Discard any fibers that will be left in the strainer.
Return the strained paste to the Instant Pot insert. Add the dry spices and cook for saute(low) for 5 mins or until the chutney comes to a gentle boil. Note: the Chutney will thickne as it cools down
Store in an airtight container
Notes
- Using ready made tamarind paste is much easier than using whole tamarind that has a lot of fiber and sometimes seeds too.
- If you do not want to use dates, you can double the amount of jaggery
- Mejdool dates are bigger and sweeter than the regular dates, so use can either use lesser or add less jaggery.
- This recipe makes thick tamarind chutney, so depending on the recipe you are using it in, you can dilute it with water as needed
- For stove top recipe, you can either pressure cook the dates in water or soak them in boiling hot water for an hour.
Nutrition
Calories: 98kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 114mg | Fiber: 1g | Sugar: 21g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
