Sweet and Sour Tamarind Chutney

Sweet and sour tamarind chutney goes with every Indian snack and starter. It adds the flavour to the dish. I always make good quantity so that whenever needed i can use. It lasts in the fridge for about 3 months.

You can make a big batch and store in fridge but yes tamarind pulp should be properly cooked on low heat. Otherwise it won't stay for this long. Today i m sharing this recipe with you all.

Hope you will like it!!

Tamarind Chutney Recipe

Cooking time - 40 minutes

  • Tamarind seeded - 250 gms
  • Jaggery powder - 5 cups 
  • Water - 6 cups
  • Garam masala - 1 tsp
  • Salt - 1tsp
  • Red chili powder - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cloves - 5
  1. Soak tamarind in warm water for about 3 hours in a bowl.
  2. After three hours, mix and mash the pulp using your hands and strain it.
  3. Add this strained pulp and jaggery into a pan and boil on low heat.
  4. When jaggery powder is mixed add garam masala, salt, black pepper, red chili powder cook for 40 minutes, stirring occasionally.
  5. When it is about 3/4th of the original quantity. switch off gas and let it cool completely.
  6. Store in glass jar refrigerate and whenever needed serve with your favorite dishes.

  • You can substitute jaggery powder with sugar, when replacing sugar for jaggery powder, use anywhere from 1/4 to 1/2 less sugar than jaggery.
  • The longer you cook, longer it will stay.
  • Roasted Nuts can be added.