Sweet Tamarind Chutney Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 09, 2006

Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant.

—Jess R.

See full review »

Most Helpful Critical Review

Nov 06, 2009

We did not care for this recipe. It was way too sweet and way too spicy. It did not thicken. The worst was the flavor though...not at all authentic to any Indian foods and flavors we have eaten. All we could taste was sugar and cayenne.

—Mrs Glory

See full review »

23 Ratings

Jan 02, 2010

DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids literally ran screaming from the kitchen and I finished cooking with a dish towel over my nose and mouth. I really think the heat is too high on this because I made something similar later on at a lower temp and didn't have anything like this happen. I'm still giving this four stars though because this is the best tamarind chutney I've ever tasted. If you don't have access to tamarind paste (I'm talking to you, my fellow rural Iowans!) then you can make a delicious substitute using 1 tablespoon each of dried, chopped apricots, dates and prunes. Pour boiling water on them and let them soak for fifteen minutes and then drain and puree them with one tablespoon lemon juice.

—Citrus Punch

See full review »

Oct 17, 2007

Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spices in the oil for long enough to really smell all of those spices. If you add the water too soon, you'll lose some of the flavor. I used onion powder in place of the asofe...(spice I can't even spell). Like some of the other reviews mentioned, I couldn't get the sauce thick enough without a little cornstarch. I actually simmered it for about an hour to reduce it, but still ended up adding a little cornstarch (teaspoon dissolved in hot water?), which made it a perfect consistency. Seriously, you can't buy stuff this good.

—Alane

See full review »

Oct 04, 2010

OMG!!!! YUMMY!!! was looking for "stuff" to put this on while it was cooling! I had a tamarind "block" so I probably used twice as much tamarind as the recipe calls for. Tangy, sweet, spicy- perfect: had it with onion pakora's as a start to our Indian meal. Of Note: recipe states makes 1 & 1/4 cups of chutney. Cook it down to this point and you wont need any cornstarch or such. Also use the cold plate method to check for consistency. Simply put a saucer in the fridge, when you think your sauce is done, put a small amount (1/4 t.) on the cold plate and place back in fridge. Wait a minute and check. If it is how you like it, pull from the heat or cook longer. Thanks for a simple recipe addition to my Indian arsenal, one more sauce I will never have to buy again. PS: Tamarind is a popular ingredient in Mexican cooking. Try those grocery stores for it. Hing or Asafoetida is an Indian staple, if you can't find it add a 1/4 t of garlic powder as a sub.

—Flying A

See full review »

Apr 13, 2006

i had to add some cornstarch at the end because it wouldn't thicken, maybe i put in too much water, but the end result was great. thanks!

—jendo

See full review »

Jul 22, 2007

This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it didn't thicken for me at all after the 20-30 min. When cooled it was just the consistency of the tamarind chutney at the restaurants. I also added one star anise, broken up, an ingredient I saw in another tamarind recipe and I thought it enhanced the flavor. I added it at the end with the cornstarch after taste testing and thinking it needed something extra. Overall a great tamarind chutney.

—hawnhoney33

See full review »

Oct 29, 2010

I REALLY loved this recipe. The tamarind can be found at most Asian food markets and I mix my own garam masala it is very simple to do yourself. I did not use the asafoetida, it is not important. I like that this really is to taste so if you want it hot add more pepper, or sweet add more sugar. This is my third time making it and it is perfect! Mine comes out perfect, if yours is too thin after 15 min you may not have added enough tamarind. You can always just add more.

—Krystle

See full review »

ADVERTISE WITH US

Nutrition

Calories
113 kcal
6%

Carbohydrates
25.7 g
8%

Cholesterol
0 mg
0%

Fat
1.5 g
2%

Fiber
0.3 g
1%

Protein
0.2 g
< 1%

Sodium
3 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Tamarind Chutney

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 113
Calories from Fat: 14

% Daily Value *
Total Fat 1.5g 2 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 3mg < 1 %
** Potassium 35mg < 1 %
Total Carbohydrates 25.7g 8 %
** Dietary Fiber 0.3g 1 %
Protein 0.2g < 1 %
** Sugars 22.5g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 1 %
Iron 3 %
** Thiamin < 1 %
Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.