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Cook Time
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Tamarind chutney, made from tamarind pulp, sugar, and a blend of aromatic spices, complements savoury snacks and Indian street food. With its tangy and sweet flavours, it is a delightful condiment that adds a burst of taste to a wide range of dishes.


12 Servings
  • 2cup
  • 3cup
  • 1 1/2cup
  • 1/2cup
    Jaggery (optional)
  • 1tbsp
    Degi Red Chilli Powder
  • 1tsp
    roasted Cumin powder
  • 1tsp
  • 1tsp
    Cumin Seeds
  • 1tbsp
    vegetable oil
  • 1tsp
    Black salt


  1. Soak the tamarind pulp in a bowl with 2 cups of warm water for 30 minutes or until it softens.

  2. Strain the mixture through a fine-mesh sieve, pressing the tamarind pulp with a spoon to extract as much liquid as possible. Discard any solids.

  3. Pour the tamarind liquid into the saucepan.

  4. Place the saucepan on medium-high heat. Bring it to a boil.

  5. Add the sugar and jaggery (if using) to the saucepan and stir until it dissolves completely.

  6. Add the roasted cumin powder, red chilli powder, salt, cumin seeds, and oil to the saucepan. Mix well to combine all the ingredients.

  7. Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally, until it thickens to a desired consistency. If it becomes too thick, add a little water to adjust. Do not over-thick the chutney.

  8. To check the readiness of the tamarind chutney, dip a spoon into the chutney. If it forms a thick and smooth coating on the back of the spoon, it indicates that the chutney has reached the desired consistency and is ready.

  9. Add black salt and mix well. Let the chutney cool to room temperature.

  10. Transfer the chutney to a clean, airtight jar or container and refrigerate.

  11. Enjoy as a dipping sauce with samosas and fritters or as a condiment in various Indian chaat recipes.

Tips & Tricks

  1. Adjust the amount of sugar and jaggery according to your taste preference. If you prefer a sweeter chutney, you can increase the amount of sugar or jaggery. Taste the chutney as you go and adjust the sweetness accordingly.

  2. The chutney should have a thick and pourable consistency. If it’s too thick during cooking, add a little water to achieve the desired consistency. Remember that the chutney will thicken further as it cools, so don't make it overly thick.

  3. Servings vary based on the portion served.

Leena Kohli
Recipe by

Leena Kohli


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