Tamarind Chutney – Sweet and Tangy

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Tamarind Chutney

Tamarind Chutney, a sweet, tart, Indian inspired chutney is used as a condiment or dipping sauce for many breads and proteins. Also use it to add some interesting layers to other rich, brown gravies and sauces.


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


  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.
Adapted from Trinidadian Recipes