Recipes > Tamarind Chutney

Tamarind Chutney

Details

Tamarind, raisins, dates, fennel and chilies are slowly simmered to create the perfect combination of sweet and spicy.
  • Serves: 1 cup
  • Active Time: 15 mins
  • Total Time: 1 hr
  • Views: 40,653
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Chutney

Preparing the Chutney
  • 1 to 2 tsp fennel seeds*
  • 1 tsp black mustard seeds
  • 1 cup tamarind purée*
  • 1/4 cup pitted dates
  • 4 tbsp jaggery*/palm sugar (or sugar of choice)
  • 1/4 cup raisins
  • 3 green chilies
  • 1/4 tsp Kashmir* or chili powder

Method

Note: We use 2 teaspoon of fennel seeds, but some people may find that too strong, so you may want to start with 1 teaspoon the first time you make this.

To toast the fennel seeds, place them into a small fry pan over medium heat. Stir regularly and toast the seeds for a minute or two until the seeds start to release their aroma.

Remove the seeds from the pan and let cool. Place the seeds into a mortar and pestle or spice grinder and grind into a fine powder.

Next, toast the black mustard seeds, cover with a lid and gently shake until the seeds just begin to pop, then remove from the pan and set aside to cool.

*It is important to have good tamarind purée for this recipe. To make your own, (highly recommend), see the related recipes tab for the video on “What is Tamarind”.

Roughly chop the dates and jaggery. Add both to the tamarind purée. *Jaggery is also known as palm sugar. If you don’t have any, simply substitute with brown sugar or add more dates and omit the sugar all together.

Next, add the raisins, along with the toasted fennel powder and mustard seeds and stir to combine.

Bring the mixture to a boil. Reduce the heat and let simmer.

Meanwhile, slice the chilies down the middle, but keep them whole. Add them to the pot, along with the Kashmir powder. *Kashmir is an Indian chili powder. If you do not have, use regular chili powder, to taste.

Let the chutney simmer for about 45 minutes or until it has thickened.

Let cool and then refrigerate. Note: The chutney will continue to thicken as it cools.

Chef's Notes

This chutney goes particularly well with samosas, pakoras or Aloo Ki Tikki (Indian Potato Patties).

17 Comments

  • Charlie S
    Charlie S
    Looks delicious, but I was thinking of making a batch, how long do you think this would store for?
  • Dawn T
    Dawn T
    I imagine that this will keep for quite sometime. I think that I had some leftovers in my refrigerator for several weeks...could have kept it longer but the leftovers went too fast :-)
  • Charlie S
    Charlie S
    Thanks Dawn!
  • Frank R
    Frank R
    ? the green chilies do they have seeds in them and if they do can they be removed from the chilies before adding them to the pot with the chili powder. frank
  • Dawn T
    Dawn T
    The green chilies have seeds that can be removed if you like things a bit less spicy, it's up to you. Cheers!
  • Theresa F
    Theresa F
    Where is the "related recipes tab" for the "What is Tamarind" / tamarind paste information?
  • Sandy S
    Sandy S
    Hi Theresa, Here is the link for the tamarind info. https://rouxbe.com/tips-techniques/194-what-is-tamarind Cheers, Sandy
  • Theresa F
    Theresa F
    Thank you!
  • Riaz M
    Riaz M
    Would it be a good idea to soak the raisins and dates before hand to aid with rehydrating them?
  • Riaz M
    Riaz M
    Can I add any acidity like lemon or lime juice and dried herbs to this dish to enhance the shelf life to this dish as I love tamarind.
  • Randall M Rouxbe Staff
    Randall M
    HI Riaz, I would not soak raisins or dates first in this case because they may lose some flavor as they rehydrate. Just boil them in the chutney and their flavor will remain there.
  • Randall M Rouxbe Staff
    Randall M
    Yes, the preparations are yours to modify based on preference and diet. Most any acid will change the flavor profile and you may have to add more sugar to balance again. In this case, I wouldn't try to prolong self life with an acid.
  • Riaz M
    Riaz M
    How much water do you recommend I use to thin it out when it's cooked as it has become too thick.
  • Riaz M
    Riaz M
    Also I'm thinking of adding unsweetened dark chocolate for a hint of bitterness.how much do you recommend I use as a starting point? Thank u.
  • Riaz M
    Riaz M
    Is there any way I can add a minimal amount of oil as I know that it acts as a flavour carrier?thank you.
  • Riaz M
    Riaz M
    I also want to add some salt to season.what amount should I use for this recipe? Thank you.
  • Eric W Rouxbe Staff
    Eric W
    Hello Riaz! Regarding water: add as much as you need to reach the desired consistency. Chocolate: add this to taste, starting with a small quantity. Oil: the addition of oil is unnecessary, but you can certainly add some. Give it a try and see how you like the results. Salt: add this to taste. ~Eric

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