In late January, when I posted my recipe for
Lamb Shahi Khorma, I made you a promise.
And that promise was to share my tamarind chutney recipe with you. Sorry it has taken so
long.
While many chutneys are more solid than liquid, this one is the opposite. It is syrupy, savory, and sweet.
You may recognize this chutney as one of two traditionally served with those crispy papadums in Indian restaurants.
It is one we use to make the sauce of our favorite eggplant and chickpea dish. Another promise to share. Eventually.
Of course, it is a great accompaniment to many an Indian meal.
~ David
Tamarind Chutney
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon anise seeds
1/8 teaspoon Kasmiri chili powder
large pinch asafetida (also called hing)
1 1/2 cups water
1 1/4 cups ground jaggery/dark brown sugar
1/4 cup tamarind concentrate
Combine theoil and spices in a medium saucepan over medium-high heat and cook, stirring, for 1 minute.
Add the water, jaggery (brown sugar), and tamarind concentrate. Bring to a boil, turn the heat down, and simmer briskly until it turns chocolaty brown and thick – about 1 1/2 to 2 hours. It will thicken as it cools. Store in the refrigerator in a tightly closed container for up to 2 weeks.
Makes 1 cup.
Gerlinde de Broekert
April 16, 2016 at 2:43 pmThank you for introducing me to different recipes. Your chutney looks fabolous .
Cocoa & Lavender
April 16, 2016 at 3:44 pmI am glad I am bringing new things to you, Gerlinde! Enjoy!
Susan Oleksiw
April 16, 2016 at 8:03 pmThat looks like a recipe I could manage. (And I love the spoons!)
Cocoa & Lavender
April 19, 2016 at 1:33 pmYou can definitely do this, Susan, and you have lots of of really good Indian dishes with which you could serve it!
Bizzy Lizzy's Good Things
April 16, 2016 at 10:39 pmSuch an interesting recipe, David. My Peter won't touch any kind of chutney, otherwise I might just make some. Thank you for sharing.
Cocoa & Lavender
April 19, 2016 at 1:33 pmAs I said on Facebook, just don't tell Peter it's a chutney!
Sippity Sup
April 16, 2016 at 11:36 pmYou know I've always wondered what that papadum sauce was. I would have guessed tamarind, but I've have gotten all the rest wrong. Especially the new to me asafetida. Thanks for the recipe. GREG
Cocoa & Lavender
April 19, 2016 at 1:34 pmGreg – Asafetida is an amazing spice. Just a pinch makes a world of difference!
Paola
April 17, 2016 at 6:21 amI love all those spoons!!
Cocoa & Lavender
April 19, 2016 at 1:35 pmThanks, Paola – I love my measuring spoons even if some of them aren't exact measures! After all, for some recipes, exact isn't necessary!
John - heneedsfood
April 17, 2016 at 9:26 amI adore this stuff. When I made a batch many moons ago, I had a container of it in the fridge for a couple of weeks. Probably longer, actually. I even went as far as spreading it on toast in the morning. Yep, I'm weird like that!
Cocoa & Lavender
April 19, 2016 at 1:36 pmHmmmm, on toast? I might have to try that, John! Weird? No way – creative and loves good food!
Chef Mimi
April 17, 2016 at 2:31 pmSounds wonderful! And I even have tamarind paste in my cupboard!
Cocoa & Lavender
April 19, 2016 at 1:36 pmMimi – I used to get the tamarind pods and make my own, but now that it is so easy to buy, I keep it around all the time!
leaf (the indolent cook)
April 17, 2016 at 3:17 pmThis is intriguing! Also, I love your spoons. 🙂
Cocoa & Lavender
April 19, 2016 at 1:36 pmThanks, Leaf!
Beth
April 18, 2016 at 12:56 amYour photos are gorgeous – and this recipe sounds wonderful.
Cocoa & Lavender
April 19, 2016 at 1:37 pmThanks, Beth – glad you stopped by!
Unknown
April 18, 2016 at 1:12 amThis is one of my favourite chutneys too, David! I have to have it with my samosas and I use a lot of it in my chickpea curry and salad. I like your easy method, the traditional way is long and time consuming. I have a friend who makes tamarind chutney regularly and usually brings me some….I just wait for hers 🙂
looking forward to your Indian recipes.
Cocoa & Lavender
April 19, 2016 at 1:37 pmNazneen – I forgot to mention how good it is with samosas! Yes, I love that, too!
Cheri Savory Spoon
April 18, 2016 at 7:07 pmHi David, never had a syrupy chutney before, will have to try, looks fabulous. Also, love your spoons they are beautiful. I'm sensing a story.
Cocoa & Lavender
April 19, 2016 at 1:38 pmCheri – I think the only story here is that I love different measuring spoons – kind of an obsession! And I am lucky that Mark knows that, too, as I usually get a really cool set every year for my birthday!
Inger @ Art of Natural Living
April 19, 2016 at 3:11 pmI think chutney is one of the great joys in life David! How did I ever eat curry before I discovered it! I can green tomato & apple chutney every year or two (and have tried others). But I had never heard of tamarind and had to look it up. Looks awesome!
Cocoa & Lavender
April 19, 2016 at 11:41 pmInger – This weekend, I am making both rhubarb and kumquat chutneys. Can't wait!
Cindy
April 20, 2016 at 8:38 pmI love the spoons, Gorgeous! How did Europe eat before India!
Cocoa & Lavender
April 21, 2016 at 1:40 pmThanks, Cindy! That is a good question – but I can't imagine my life without Indian food!
Provence WineZine
April 21, 2016 at 3:28 amYou had better hide the spoons! We all covet them! This recipe looks delicious and, with all the good spices, it must be full of lots of antioxidants, too.
Cocoa & Lavender
April 21, 2016 at 1:41 pmSpoons hidden, Susan – thanks fro the warning! This is a wonderful sauce – never thought about the antioxidants, though. What a great bonus!
Angie's Recipes
April 21, 2016 at 3:08 pmThose measuring spoons are so beautiful! Love chutney!
Cocoa & Lavender
April 21, 2016 at 3:13 pmThanks, Angie! Seems like a lot of people love the spoons – I need to hide them!
janet
April 22, 2016 at 12:58 amThank your sharing! I can learn a new recipe. That's great! ^^
Cocoa & Lavender
April 22, 2016 at 12:54 pmThanks, Janet! I hope you enjoy t!
Recipe for Indian Spiced Butternut Tart – Cocoa & Lavender
October 28, 2023 at 3:00 am[…] Tamarind chutney is readily available at most Indian grocery stores but, if there isn’t one near you, it’s easy to make. My recipe can be found HERE. […]