Why homemade Sweet Tamarind Chutney is better
This Sweet Tamarind Chutney is basic, classic, and just the thing you need to keep those family food traditions alive. I love making homemade chutneys because they have superior flavors and texture. Store bought chutneys are good for a quick fix, but have a jelly like consistency which is not very appealing. They also have very strong spices added that mask the delicious tamarind flavor. I have a batch of this in my fridge all year round, and it goes great with so many things. I add it to my chaats, and it is a delicious dipping sauce for samosas. I also add it to my famous paratha rolls. The flavors are so intense yet balanced that you’ll find yourself using this tamarind chutney in just about anything!
Why simple is better when it comes to Sweet Tamarind Chutneys
I like keeping my recipes simple and approachable. It’s not just about keeping things easy, but about letting the flavors shine. You don’t want to mask any flavors, just use ingredients to help elevate them. This tamarind chutney is a beautiful balance of flavors. I add just enough sugar to complement the tart tamarind, and just enough spice to counter the sugar. It’s all about balance, and this recipes does it so well. The roasted cumin and black salt adds an earthy undertone, and this is something you can’t have too much of.
How to store your chutney
If you play your cards right, this chutney can stay fresh in your fridge for up to 4 weeks. There a few steps you can take to ensure the tamarind chutney doesn’t go bad, even though there are no added preservatives. The sugar is enough to keep this fresh in the fridge. Treat the process like jamming. Make sure your jar/container is clean. Make sure the chutney is at room temperature before refrigerating. When you use the chutney, make sure not to double dip any spoons that may have food particles on them. I have more tips in the recipe notes below.
Sweet Tamarind Chutney
- Sauce pan
- Emmersion Blender
- 200 g seedless tamarind paste
- 4 cups water
- 1/2-3/4 cup sugar
- 1/2 tsp Kashmiri laal mirch chili powder
- 1/2 tsp cumin seeds coarsely ground
- 1/2 tsp salt
- 1/8 tsp kaal namak black salt
- Add your tamarind paste and water to a sauce pan and bring it to a boil. Once it comes to a boil, lower the flame and let it simmer for 30 minutes, stirring occasionally. Then let it cool down a bit. Carefully fish out any seeds.
- Carefully use an emmersion blender to blend the tamarind and water into a smooth paste. Then use a strainer with slightly large holes to strain the mixture for any remnants of seeds that may have been left.
- Add the strained chutney back into your saucepan and add the remaining ingredients. Simmer for 10 minutes, stirring occasionally. Taste for salt, laal mirch and suagr.
- Cool completely before transfering to an airtight jar or container.
Have you made this delicious chutney?
If you tried this chutney I would to hear how it turned out in the comments below!Add to favorites