Tamarind Chutney

Name: Tamarind Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: South Asian
Ingredients: 80 g Seedless tamarind pulp; 300 ml Water; 70 g Sugar; 0.75 tsp Ground cumin; 0.25 tsp Red chilli powder; 0.5 tsp Salt

Sweet-sour tamarind sauce for chaat and little bites.

South AsianMildVegetarian

Prep10 min

Cook15 min

Soak / rest20 min

Total45 min

Times are estimates, including soaking or resting where shown.

Let’s get cooking

AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

01
Soak tamarind pulp in the measured warm water for 20 minutes. Mash well, then press through a sieve and discard fibres.
02
Put strained liquid, sugar, cumin, chilli and salt in a small saucepan. Simmer gently for 12–15 minutes, stirring, until slightly syrupy.
03
Cool before serving; it thickens more as it cools. Thin with a little water if needed and refrigerate in a clean covered jar.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗

Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

Let’s get cooking.

A little kitchen care

More for your table.

Cucumber Raita

Mint & Coriander Chutney

Kachumber Salad