Sweet Tamarind Chutney (Indian Tamarind Dipping Sauce)
This sweet and tangy tamarind chutney is made with dates, jaggery, and simple spices. Simmer until thick and serve this Indian tamarind sauce with chaat, roasted snacks, wraps, or patties.
Servings 20
Ingredients
For the chutney
- ½ cup tamarind
- 6 dates pitted
- ½ cup jaggery powder
- 2 cups water
For the tempering and spices
- 1 teaspoon oil
- ½ teaspoon fennel seeds
- ½ teaspoon cumin powder
- ½ teaspoon dry ginger powder
- ¼ teaspoon red chili powder
- ½ teaspoon black salt
- ½ teaspoon salt adjust to taste
Instructions
Soak
- Soak the tamarind and jaggery in most of the water overnight in the refrigerator. For a quicker option, use hot water and soak for 30 minutes.½ cup tamarind, ½ cup jaggery powder, 2 cups water
- In a separate bowl, soak the pitted dates in a little of the remaining measured water until soft.6 dates
Strain
- Mash the soaked tamarind with your hands or a spoon to loosen the pulp. If you used hot water, let the mixture cool enough to handle first.
- Strain the mixture into a bowl through a fine-mesh strainer. Press the pulp with a spoon to extract as much as possible. Discard the seeds and fibers.
Cook
- Heat a cooking pot and add the oil. Once hot, add the fennel seeds and let them sizzle for a few seconds.1 teaspoon oil, ½ teaspoon fennel seeds
- Pour in the strained tamarind and jaggery mixture.
- Add the soaked dates and mix well.
- Simmer uncovered for about 10 minutes, stirring occasionally, until the dates soften and begin to break down.
- Add the cumin powder, dry ginger powder, red chili powder, salt, and black salt. Simmer for another 10 minutes.½ teaspoon salt, ½ teaspoon cumin powder, ½ teaspoon dry ginger powder, ¼ teaspoon red chili powder, ½ teaspoon black salt
- Mash any remaining date pieces with the back of the ladle. Taste and adjust the salt or jaggery as needed. If you add more jaggery, simmer briefly until it dissolves completely.
- The chutney is ready when it is thick enough to coat a ladle.
- Turn off the heat. Let the chutney cool, then transfer it to a clean airtight jar and refrigerate promptly.
Notes
Tested Tips from My Kitchen
Soaking. I prefer soaking the tamarind overnight in the refrigerator because the pulp comes out easily. If you are short on time, soak it in hot water for 30 minutes. Jaggery. I use jaggery powder and strain it with the tamarind. If using a block, grate it first and add it to the tamarind while soaking. Dates. I add the soaked dates directly to the pot. They soften during the 20-minute simmer and help thicken the chutney. For a smoother texture, blend the soaked dates before adding them. Extracting the pulp. After an overnight soak, I press the softened tamarind through the strainer with a spoon. If a shorter soak leaves it difficult to mash, remove any seeds before blending it with the soaking water, then strain. Tamarind substitutes. Use 4 tablespoons tamarind paste or 2 tablespoons tamarind concentrate instead of ½ cup tamarind. The sourness varies by brand, so taste and adjust the jaggery. Storage. Store the chutney in a clean, airtight container in the refrigerator for about 2 weeks. Use a clean, dry spoon each time. For longer storage, freeze it for up to 6 months.Nutrition
Calories: 44kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 120mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.3mg
