• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Tamarind Chutney

    Published: Jun 27, 2022 · Modified: Dec 23, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

    38 shares
    Jump to Recipe

    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.

    Tamarind chutney in a glass jar and small bowl
    Jump to:
    • Ingredients to make Tamarind Chutney
    • How to make Tamarind Chutney
    • Serving
    • Tips and Substitutions
    • Storing
    • Recipe

    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.

    Tamarind chutney in a glass jar

    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)
    photos one through four showing how to make tamarind chutney in the Instant Pot
    • 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)
    photos five through eight showing cooked tamarind chutney being strained
    • 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)
    photos nine and ten showing spices added to tamarind chutney

    Serving

    This Sweet Tamarind Chutney is a perfect accompaniment with Samosa, Aloo Chaat, Bhel, Dahi Bhalla, Tater Tots Chaat, Ragda Patties, and many other Indian dishes. It is often paired with green chutney for that spicy, sweet, and tangy flavor combo.

    Tips and Substitutions

    1. Using ready-made tamarind paste is much easier than using the whole tamarind that has a lot of fiber and sometimes seeds too.
    2. If you do not want to use dates, you can double the amount of jaggery
    3. Medjool dates are bigger and sweeter than the regular dates, so use fewer dates or reduce the jaggery.
    4. This recipe makes thick tamarind chutney, so depending on the recipe you are using it in, you can dilute it with water as needed
    5. For the stovetop recipe, you can either pressure cook the dates in water or soak them in boiling hot water for an hour.
    6. Don't have time to strain, use an immersion blender to blend the chutney smooth!

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Tamarind Chutney in a glass jar
    Print Recipe Pin Recipe Save Saved!
    4.60 from 5 votes

    Tamarind Chutney Recipe

    Sweet and Tangy Tamarind chutney with dates and jaggery. Makes 8 to 10 ounces of chutney.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Chutney
    Cuisine: Indian
    Servings: 8
    Calories: 98kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker optional
    • Silicone spatula optional
    • Strainer

    Ingredients

    • ½ cup pitted dates 15
    • ½ cup jaggery
    • ½ cup tamarind paste
    • 1 cup water

    Spices

    • ½ teaspoon kashmiri red chili powder
    • ½ teaspoon ground coriander
    • ½ teaspoon ground cumin
    • ½ teaspoon dry ginger powder
    • ½ teaspoon kosher salt

    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 an immersion blender or mixer to blend it smooth, in which case the next step can be skipped.
    • 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 minutes or until the chutney comes to a gentle boil. Note: the Chutney will thickne as it cools down
    • Store in an airtight container

    Video

    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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    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.
    Twitter Facebook Linkedin

    More Indian

    • spinach dal served with rice and pickle in a white bowl
      Instant Pot Spinach Dal
    • pouring ginger chai in two glass cups
      Ginger Tea {Adrak Wali Chai}
    • khichdi served in a white bowl with yogurt and pickles
      Pav Bhaji Khichdi
    • chicken tikka masala served with rice and naan
      Instant Pot Chicken Tikka Masala

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Priya says

      July 03, 2022 at 4:40 pm

      This chutney is so easy to make and tastes delicious. I’ll never buy it from the store again!5 stars

      Reply
      • Archana says

        July 05, 2022 at 8:32 am

        Thank you, Priya!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • pav bhaji served with diced onions, pickle and papad
      Mumbai Pav Bhaji
    • Chicken Biryani served in 2 bowls with raita and lemon wedges
      Instant Pot Chicken Biryani
    • mushroom masala served with rice & naan
      Mushroom Masala
    • pomegranate juice in 2 glasses
      Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    38 shares
    • 6