Sweet Tamarind Chutney Recipe
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Sweet Tamarind Chutney

By: STEELTOWN 
"This is an East Indian sweet tamarind chutney."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (15)

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 1 1/4 cups
 

Ingredients

  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida powder
  • 1/2 teaspoon garam masala
  • 2 cups water
  • 1 1/8 cups white sugar
  • 3 tablespoons tamarind paste

Directions

  1. Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
  2. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 113 | Total Fat: 1.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 9, 2006 by Jess R.   view full review
Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 2, 2010 by Citrus Punch   view full review
DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 17, 2007 by Alane   view full review
Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 13, 2006 by jendo   view full review
i had to add some cornstarch at the end because it wouldn't thicken, maybe i put in too much...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 4, 2010 by Flying A   view full review
OMG!!!! YUMMY!!! was looking for "stuff" to put this on while it was cooling! I had a tamarind...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 22, 2007 by hawnhoney33   view full review
This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 22, 2010 by Zoe   view full review
This chutney turned out delicious! Just like in a restaurant. I recommend using medium-low...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 29, 2010 by Krystle   view full review
I REALLY loved this recipe. The tamarind can be found at most Asian food markets and I mix my...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 29, 2009 by N_ZINGA   view full review
This recipe was very good. We really liked the sweet and spicy. It did not thicken very well...
The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 12, 2009 by gbreeds   view full review
Not bad, but not great. Did not thicken after one hour, still, like others, had to add one...

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