Classic Tamarind Chutney

This classic tamarind chutney is clean, bright, and beautifully balanced—sweet enough to round the sharp acidity of tamarind, but not heavy or syrupy. Made from tamarind paste, sugar, and a few simple seasonings, it’s the foundation for countless chaat dishes and sauces. Kept simple for maximum versatility and easily customizable with dates and spices for richer variations.

Ingredients

• ½ cup tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
• ¾ cup water
• ⅓–½ cup sugar (start with ⅓ cup; adjust to taste)
• ½ tsp table salt
• ¼ tsp ground cumin (preferably roasted)

Directions

Simmer the Chutney

In a small saucepan, whisk together tamarind paste and water until smooth.

Add sugar, table salt, and ground cumin. Bring to a gentle simmer over medium heat.

Simmer 5–8 minutes, stirring occasionally, until slightly thickened and glossy. The chutney should lightly coat the back of a spoon but remain pourable.

Remove from heat and cool completely. The chutney will thicken slightly as it cools.

Notes

Preparation

• Taste and adjust sweetness after simmering. Tamarind acidity varies by brand; add sugar gradually until balanced.
• If using jaggery, substitute equal weight for sugar and dissolve fully before simmering.
• For a more traditional chaat flavor, replace up to half the table salt with black salt (kala namak).

Serving Suggestions

• Use as a chutney for chaat, drizzle over roasted snacks, or serve as a dipping sauce for pakoras and samosas.

Variations

• Mild Heat: Add a pinch of Kashmiri red chili powder while simmering.
• Hot: Add ¼ tsp cayenne or finely minced fresh chili.
• Date–Tamarind Style: Simmer with 2–3 finely chopped Medjool dates and blend smooth for a richer, deeper sweetness (great for date–tamarind reductions).

Make-Ahead & Storage

• Refrigerate in an airtight container up to 2 weeks.
• If thickened too much after refrigeration, whisk in 1–2 tsp warm water.
• This chutney freezes well for up to 3 months.