A small bowl of tamarind chutney on a white plate with scattered red chillies and tamarind
Print Recipe
0 from 0 votes

Homemade Zesty Tamarind Chutney Recipe

Your snacks are incomplete without this flavorful chutney. Use it as a dip or sauce and we bet you will ask for more!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Accompaniment
Cuisine: Indian
Keyword: tamarind chutney
Appliance: Saucepan, Glass Jar, Soup Strainer
Servings: 10
Author: Sakina Kheriwala


  • 1 cup tamarind seedless
  • 1 tsp red chili powder
  • 1 cup jaggery cut into small pieces
  • 1 tsp cumin powder roasted
  • 1 ginger grated
  • salt to taste
  • 1 tsp coarse fennel powder
  • 1 tsp black salt optional


  • Soak the seedless tamarind in three cups of warm water for 30 minutes.
  • Mash the soaked tamarind with your hands and strain through a strainer.
  • Empty the pulp into a saucepan and add the crushed pieces of jaggery. Let the mixture boil and cook on low flame.
  • Add the spices and mix well. Taste for sweetness and add jaggery according to the sweetness preference. 
  • Once the mixture achieves thick consistency, remove from the stove, and let it cool.

  • Once cool, transfer the chutney into airtight containers and store in the fridge for up to three months.
    Tamarind chutney in a jar with a spoon next to a plate of whole tamarind


  • You can substitute jaggery with dates.
  • To make it more flavorful, temper the dip with chopped green chilies and garlic.
  • Dilute the chutney accordingly before serving to increase its shelf life.
  • Add dry ginger powder instead of grated ginger for a different taste.