Date Tamarind Chutney
Date tamarind chutney is a smooth, sweet, and tangy Indian condiment made with dates, seedless tamarind, and warm spices. This homemade tamarind chutney recipe is easy to balance and delivers the classic flavor. Perfect for chaat, samosas, and everyday meals, it stores well and is simple to make ahead.
Equipment
- Saucepan
- Fine mesh strainer
- Spoon
Ingredients
- ½ cup seedless tamarind
- ¾ cup pitted dates chopped
- 2 cups water
- ½ cup jaggery or dark brown sugar
- 1 teaspoon roasted cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon ground ginger
- ½ teaspoon black salt
- ½ teaspoon kosher salt or to taste
Instructions
- Add tamarind, chopped dates, and water to a saucepan. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the tamarind softens and the dates break down.
- Turn off the heat and let the mixture cool slightly. Mash well using the back of a spoon to extract maximum pulp. Strain the mixture through a fine sieve, pressing firmly to collect a smooth liquid. Discard the fibers and solids.
- Return the strained liquid to the saucepan. Add jaggery, roasted cumin powder, red chili powder, dry ginger powder, black salt, and kosher salt. Simmer on medium heat for 5-7 minutes until slightly thick and glossy. Stir occasionally to prevent sticking.
- Remove from heat and allow to cool completely. The chutney will thicken further as it rests.
Notes
- Adjust the sweetness based on how tangy your tamarind is.
- If the chutney thickens too much after refrigeration, stir in 1 to 2 tablespoons of warm water to loosen it.
- Store in an airtight jar in the refrigerator for up to 3 weeks.
- For a smoother texture, blend briefly after straining and simmer once more.
