Indian tamarind chutney

    Indian tamarind chutney


    35 people made this

    About this recipe: A sweet and spicy smooth chutney made with tamarind paste, cumin, ginger, fennel seeds and garam masala. Spoon on top of cooked chicken breasts or simply use as a dip for poppadoms or warm naan bread.

    Serves: 10 

    • 1 tablespoon vegetable or olive oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon ground ginger
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon asafoetida or garlic powder
    • 1/2 teaspoon garam masala
    • 475ml (16 fl oz) water
    • 225g (8 oz) caster sugar
    • 40g (about 3 tablespoons) tamarind paste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida and garam masala; cook and stir for about 2 minutes to release the flavours.
    2. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to the 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.


    Asafoetida is used a lot in Indian cooking. It has a strong onion-garlic flavour but a little goes a long way. If you can't find it use garlic powder.

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    Reviews (1)


    Surprised there are no reviews of this yet! I regularly visit the Mughli restaurant in Manchester and they often serve an incredible small pot of a tangy sauce with some of their starters. I knew it had tamarind in because of the tang and the colour and it also has great aromatic flavours so I wanted to find a recipe which seemed similar. Just made this and added some fresh coriander and finely chopped red chilli and it has turned out superb - sweet, tangy and spicy. Great recipe for accompanying starters such as samosas / onion bhajis or poppadoms. - 28 Mar 2015

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