Tamarind Chutney Recipe (4-ingredient)

A bowl filled with tamarind chutney, is set on a grey napkin.

5 from 1 vote

A popular sweet and sour South Asian condiment, this Tamarind Chutney Recipe (4-ingredient) is ready for all your snacks in just 20 minutes.

Prep Time5

Cook Time10

Total Time15

Course: condiment

Cuisine: Indian, Pakistani

Diet: Gluten Free, Halal, Hindu, Vegan

Keyword: easy recipes, Imli Chutney, meethi chutney, sweet tamarind chutney, tamarind sauce

Servings: tablespoon

Calories: 39kcal

Author: Nosheen Babar

Ingredients

12 tbsp tamarind concentrate (see notes)
1 cup Medjool dates (see notes)
2 cups water
6 tbsp jaggery (see notes)
3 tbsp chaat masala (see notes)

Instructions

Chop the dates and take the pits out.
Mix the dates, tamarind concentrate, chaat masala, and water, and bring everything to a boil.
Reduce the heat to low and simmer for 10 minutes until the dates soften and the mixture thickens. (see notes)
Use an immersion blender to blend all of the ingredients into a smooth paste.
Pour into a sterilized jar and cool. (see notes)

Notes

Tamarind - Make sure to use concentrate and not a different type of tamarind, as this will affect the final taste and texture of the recipe.

Medjool dates - Softer than regular dates, these work best in this recipe. If you decide to use regular dates, you must soak them for a few hours and then create a paste using a blender.

Jaggery - I've used powdered jaggery or gur for this recipe. Palm sugar is the closest substitute, but brown sugar can also be used in a pinch.

Chat masala - I use chat masala for this recipe as it contains all the spices typically added to tamarind chutney.

Adjust water and spices - Once the chutney has been cooked and pureed, adjust the water, jaggery and spices to suit your personal taste.

Cool completely - I usually stop cooking my chutney when it coats my spoon. It thickens considerably once it's completely cool, and I prefer to wait and make any adjustments.

Nutrition