Tamarind Chutney Recipe

Caution: Avoid heating your oil over medium heat, opt for a lower setting instead. When the spices hit the oil, an overwhelming sensation made it seem like my lungs were collapsing. The intense reaction made my children flee from the kitchen in panic, leaving me to finish cooking with a dish towel shielding my nose and mouth. Lowering the temperature for a similar dish later on eliminated this issue, indicating that the heat level may have been too high initially. Despite this, I am awarding this recipe four stars as it delivers the most delicious tamarind chutney I've ever tried. For those without tamarind paste, a tasty alternative can be created by soaking 1 tablespoon each of dried, chopped apricots, dates, and prunes in boiling water for fifteen minutes, then draining and pureeing them with a tablespoon of lemon juice.

I discovered a simple way to elevate this recipe from a 4-star to a 5-star rating! I found it surprising that previous reviewers didn't mention the missing salt in the recipe. For an authentic taste, I recommend using black salt from an Indian grocery store. Additionally, I made a few other adjustments: I roasted the fennel and cumin in a dry pan and then ground them before proceeding with the rest of the recipe. I also added asafetida to the mix along with the water, as it brings a necessary flavor to the dish. However, be cautious, as its smell alone can be overwhelming. Lastly, instead of white sugar, I substituted jaggery (date sugar), which can be easily found online or at an Indian grocery store.

The sauce did not thicken sufficiently even after cooking for twice the recommended time. Taking advice from other reviewers, I decided to add a mixture of cornstarch and water to help thicken it - ultimately using two tablespoons of cornstarch and two tablespoons of water. The recipe did not specify what to do with the seeds, so I strained them out before thickening the sauce. Despite these challenges, the dish turned out very flavorful and reminded me of the sauce served at my favorite Indian restaurant with their pakoras.

Rewritten review: This chutney was a delightful surprise! It tasted just like the one from a top restaurant. I suggest cooking it on medium-low heat to fully savor the aromatic spices without overpowering them. I noticed that the 1/2 tsp of cayenne pepper didn't stand out much once the chutney cooled, so if you prefer a spicier kick, consider increasing it to 3/4 or 1 tsp. Instead of 1 1/8 cups of white sugar, I opted for 1 cup of jaggery and added five pitted dates. I also tried thickening the sauce with a teaspoon of cornstarch dissolved in water, which worked well initially, but the chutney ended up too jelly-like the next day. I recommend using just 1/2 tsp of cornstarch or skipping it altogether. I substituted onion powder for asafoetida powder and skipped the fennel seeds to suit my taste preferences. To refine the texture, a quick blend with a hand blender would have been beneficial as the chutney was quite chunky and turned jam-like towards the end.

I have been using this recipe for years, and I finally decided to write a review. The result is exactly like the tamarind chutney served in restaurants. In a typical Indian market, you can find various types of tamarind paste, but the one that comes in plastic wrapping and resembles molding clay works best, in my opinion. I prefer to use equal parts garlic and onion powder instead of asafoetida. Once cooked, I like to strain out the solids. This chutney pairs amazingly well with masoor dal and chapatis. I have also used it as a condiment for herb-roasted chicken.

We visited an Indian restaurant for lunch and tried their mango chutney, which was overly sweet and fruity. For dinner at home, I prepared my own version with reduced sugar and added more ground red pepper. We loved the new balance of flavors. I simmered it longer to reach the suggested one and a quarter cups consistency (a test of patience), and as it cooled in the fridge, it thickened beautifully. We enjoyed it drizzled over samosas and it was absolutely delicious. Many thanks for the recipe.

This tamarind chutney is absolutely amazing! While it may take a bit more effort compared to cilantro chutney, the end result is truly worth it. I substituted olive oil for canola since that was what I had on hand, and made sure to toast the spices in the oil until their aromas were prominent. Adding water too early can dilute the flavors, so timing is crucial. I used onion powder instead of asafoetida, as some others suggested. Achieving the desired thickness was a bit of a challenge - despite simmering for an hour to reduce it, I eventually added a small amount of cornstarch (dissolved in hot water) to reach the perfect consistency. Honestly, you can't find a better quality chutney than this homemade one.

Flavorful dish but deducting one star due to unclear instructions. It is advised to cook on low to medium heat to avoid burning the spices. Additionally, reducing the sauce without any additives may take 2-3 hours. I found that after 30 minutes of simmering, I had to increase the heat to achieve a low boil. Even after an hour of total cooking time, the sauce still needed further reduction, but I had to proceed with my other cooking. I ended up thickening it with cornstarch, compromising the concentration of flavors.

Delicious! I stuck to the recipe but adjusted the water to 1.5 cups instead of 2 based on recommendations. The result was perfect. To balance the sweetness, I also incorporated an extra tablespoon of tamarind paste. The flavors now are fantastic!

I didn't make any alterations, and it turned out fantastic! My husband, who is from Ahmedabad, absolutely loved it.