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Tamarind Chutney in a glass jar
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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




  • 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



  • 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.


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
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