Tamarind Chutney

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.

An essential condiment in Indian cuisine, Tamarind chutney enhances dishes such as Papdi Chat, Bhel Puri, Dahi Puri, and Aloo Chaat with its sweet and tangy notes. The flavors perfectly balance the spicy Green Chutney, making both the chutneys a must-have in chat. Tamarind chutney is often served with papadums in Indian restaurants, it's a perfect dip for Samosas and Onion Pakoras too.

Ingredients to make Tamarind Chutney

• Tamarind Paste - I love the convenience of concentrated tamarind 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)

• 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 solids that will be left in the strainer (Photos 5 -8)

• 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)

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 and faster than using whole tamarind.
2. If you do not want to use dates, you can double the amount of jaggery
3. Medjool dates are bigger and sweeter than 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 smoothly!

Storing

Store in a dry airtight container or jar. Refrigerate for up to a month or freeze in smaller containers for a longer shelf life.