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Tamarind Chutney

Sweet and sour tamarind chutney, a very common accompaniment to samosas and bhajias.

Serves: 10-12 | Suitable for vegetarians

Tamarind Chutney


  1. Break the tamarind into pieces and add 2 cups of water.
  2. Bring to the boil for 10 minutes.
  3. Strain it to remove seeds and skin.
  4. Toast the cumin seeds in a dry pan for 1-2 minutes.
  5. Add the cumin seeds, black salt, dry ginger powder, chilli powder, garam masala, jaggery and salt to the tamarind.
  6. Bring the liquid back to the boil for about 10 minutes until the jaggery melts completely.
  7. Thin the chutney with a little water to prevent it becoming too thick when cool.