Tamarind Jaggery Chutney

Name: Tamarind Jaggery Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Cuisine: Indian
Ingredients: ½ cup tamarind paste (seedless/imli); 2 cups warm water (for soaking); ¾ - 1 cup jaggery, grated (adjust based on desired sweetness); to taste Salt; 1 tsp roasted cumin powder; 1 tsp red chili powder; 1 tsp chaat masala; ½ tsp dry ginger powder (sonth); ¼ tsp black salt

Appetizers & Chaats

Complete the plate: Condiment
Serves: 10
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

Illustration of Tamarind Jaggery Chutney

From my
kitchenReal image coming soon!

Worth knowing

This chutney is all about balancing flavors - the tamarind gives the tang, jaggery gives sweetness, and the spices bring everything together.
You can customize the sweetness and texture:
Add dates along with jaggery for a naturally sweeter, richer chutney with a thicker texture.
Blend in soaked dates and jaggery together for a date-tamarind chutney variation.
Add a little extra roasted cumin and chili for a more street-style chaat flavor.
This chutney freezes beautifully. Make a large batch and store it in freezer-safe jars or ice cube trays for easy use later.
If the chutney becomes too thick after refrigeration, simply loosen it with a little warm water before serving.
I also loosen this chutney up a little and store it in a squeeze bottle to put on tacos and wraps!

Day 2 plan

Store refrigerated in a clean airtight container. Use as a fresh condiment on day two with dosa, rice, bowls, or snacks.

medium effort

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

scaled from 10 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

¼ cuptamarind paste (seedless/imli)¾ cupswarm water (for soaking)¼-½ cupjaggery, grated (adjust based on desired sweetness)to tasteSalt½ tsproasted cumin powder½ tspred chili powder½ tspchaat masala¼ tspdry ginger powder (sonth)(optional)⅛ tspblack salt(optional)

Instructions

01
If you don’t have tamarind paste - start here: Add 75-100 grams tamarind to a bowl and soak it in warm water for 15 - 20 minutes until softened.
02
Mash the soaked tamarind well with your hands or a spoon to extract the pulp.
03
Strain the tamarind mixture through a sieve, pressing the pulp well to extract as much flavor as possible. Discard the seeds and fibers.
04
Transfer the tamarind pulp to a saucepan.
05
Add grated jaggery and salt. Cook on medium heat until the jaggery melts completely.
06
Add roasted cumin powder, red chili powder, chaat masala, dry ginger powder, and black salt (if using).
07
Simmer for 10 - 15 minutes, stirring occasionally, until the chutney thickens slightly. Remember that it will continue to thicken as it cools.
08
Taste and adjust:
09
Cool completely and store in an airtight jar.
10
This Tamarind Jaggery Chutney is the perfect sweet, tangy, and spicy chutney for chaats, samosas, pakoras, kachori, pani puri, ragada chaat, and dahi puri.

Worth knowing

This chutney is all about balancing flavors - the tamarind gives the tang, jaggery gives sweetness, and the spices bring everything together.
You can customize the sweetness and texture:
Add dates along with jaggery for a naturally sweeter, richer chutney with a thicker texture.
Blend in soaked dates and jaggery together for a date-tamarind chutney variation.
Add a little extra roasted cumin and chili for a more street-style chaat flavor.
This chutney freezes beautifully. Make a large batch and store it in freezer-safe jars or ice cube trays for easy use later.
If the chutney becomes too thick after refrigeration, simply loosen it with a little warm water before serving.
I also loosen this chutney up a little and store it in a squeeze bottle to put on tacos and wraps!