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Tamarind Chutney
Our good friend Laura has mastered the art of Indian cooking. She brought this chutney to Thanksgiving dinner (2014) with Naan bread. It was fabulous! Laura recommends this Indian food blog to anyone who wants to start learning to make indian food. It's easy with 2-3 min how-to videos. http://showmethecurry.com


Tamarind Concentrate – 2 Tablespoons
Water – 2 Cups
Jaggery – 1/2 cup, powdered and packed
Salt – 1 tsp or to taste
Red Chili Powder – 1 tsp or to taste
Cumin Seeds – 1 tsp
Fennel Seeds ( Sauf) – 1 tsp, optional


1. Heat 1 cup of water in the microwave, add in the Tamarind paste and mix well so that there are no lumps.

2. In a saucepan on medium to high heat, pour in the diluted Tamarind mixture and the balance of the water. Allow it to come to a boil.

3. Add in the powered Jaggery and reduce flame to Medium.

4. Let the Jaggery melt and the mixture reduce to half. Keep stirring occasionally.

5. While the above mixture is boiling, dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder.

6. Mix in Salt, Fennel and Cumin Powders and Red Chili Powder. Stir and then remove from Flame.

7. To get the correct consistency of the hot chutney, lift the stirring spoon out of the pan and make sure it lightly coats the spoon. Once the chutney cools, it will automatically thicken.

8. Allow it to cool and store in a clean dry container.

9. Makes about ½ cup of Chutney.


1. Tamarind Chutney has a long shelf life and should be kept refrigerated. It alsofreezes very well.

2. You can also substitute Jaggery with about ½ cup of Brown Sugar or Regular Sugar.

3. If you do not have Fennel Seeds, use only Roasted Cumin Powder.

4. You can use 3 lime size balls of regular tamarind if you do not have the concentrate. Soak it in the 1 cup hot water and remove all the fiber and seeds from it.
Indian · chutney/sauces · musselwhite/williams · all