Sweet Tamarind Chutney

Sweet Tamarind Chutney


"This is an East Indian sweet tamarind chutney."


40 m servings 113 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
  2. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a 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.
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  1. 28 Ratings


DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids li...

Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant.

Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spi...

OMG!!!! YUMMY!!! was looking for "stuff" to put this on while it was cooling! I had a tamarind "block" so I probably used twice as much tamarind as the recipe calls for. Tangy, sweet, spicy- per...

i had to add some cornstarch at the end because it wouldn't thicken, maybe i put in too much water, but the end result was great. thanks!

I REALLY loved this recipe. The tamarind can be found at most Asian food markets and I mix my own garam masala it is very simple to do yourself. I did not use the asafoetida, it is not important...

This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it didn't thicken for me at all after the 20-30 min. When cooled it was just the consistency of the tama...

This chutney turned out delicious! Just like in a restaurant. I recommend using medium-low heat; the spices are very aromatic and really can be overwhelming on a higher heat. I found the 1/2 ts...

This recipe was very good. We really liked the sweet and spicy. It did not thicken very well and next time I will use a bit of cornstarch too but the flavor was great. I'll definitely be making ...