Tamarind Chutney is hands down my favorite chutney of all time! If you ever find me claiming a different chutney is my favorite, I’m lying! LOL It’s packed with flavor and gives a sweet, tangy flavor to anything you dip into it. While it does take some work to make, it is 100% worth every second! Whether you are dipping samosas into it or putting a drizzle over your meal, it makes everything even better!
- 14 oz / 400 g wet tamarind
- 4 cups water
- 1 ½ cups brown sugar
- ½ teaspoon cumin seeds
- ½ teaspoon ginger powder
- ½ teaspoon garam masala
- 1 pinch dried mango powder amchur
- ¼ teaspoon red chili powder
- ½ teaspoon salt
- Add the water and wet tamarind into a large pot and heat on a medium heat. Bring the water to a boil then using a wooden spoon, break up the tamarind into small pieces. Simmer for 20-30 minutes until thickened.
- Stain out the seeds through a strainer and catch the liquid in a bowl underneath. Wipe out the pot to clean. Add the tamarind paste from the bowl back into the pot along with the brown sugar, cumin, ginger powder, garam masala, dried mango powder, red chili powder, and salt.
- Mix to fully combine. Bring to a boil then simmer, stirring occasionally, for 10 minutes.
- Store in an airtight container for up to a month.