Tamarind Chutney (Preparation Time: 30 Minutes; Serves 5-6)

This sweet, sour and tangy tamarind / meethi chutney is indispensable with Dahi bada, bhel poori, kofte, matar chaat, aaloo chaat, tikki, chole etc.


  • 50-60 gms Tamarind
  • 100 gms Jaggery
  • ¼ cup sugar
  • 2 cups water
  • ¼ tsp black salt (kala namak)
  • ½ tsp bhuna jeera
  • ½ tsp salt
  • ½ tsp black pepper powder (kali mirch)
  • A pinch of garam masala
  • 7-8 chuaare (dried dates) OR Raisins, chopped 
  • Wash the tamarind and jaggery, and soak together in a little water (just enough to immerse them) for about half an hour

  • Squeeze the tamarind – jaggery mix passing it through a strainer into a saucepan; add water and all the spices and mix well

  • Bring to a boil, reduce the heat and cook on low heat for about 20-25 minutes to get nice, thick consistency (the chutney tends to thicken further on cooling)

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