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Tamarind Chutney
Sweet-and-sour brown chutney for chaat
🌱 Beginner🧂 Base Recipe🌿 Vegan🕐 25 min
The dark, syrupy counterpart to the green chutney: sour from the tamarind, sweet from date and jaggery, with a deep note of roasted cumin. Without this chutney, chaat is just salad.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep5 min
Cook time20 min
Total25 min
Servesabout 300 ml
Contains:
Sulphites
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 9✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Put the tamarind, jaggery, dates and water in a pot and bring to a boil.
- Simmer over low heat for 15–20 minutes, until it visibly thickens. It will thicken noticeably more as it cools - better to take it off the heat too thin than too thick.
- Pass through a sieve if any fibers remain.
- Stir in the spices and let cool completely.
Tips
- Turned out too thick? Stir in hot water. It can be adjusted at any point.
- Keeps three weeks in the fridge, and can be frozen in ice-cube trays.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
