Tamarind chutney

How to prepare Tamarind Chutney ?tamarindchutney






  • Tamarind – small lemon sized ball
  • Water – 2 cup
  • Fresh dates/ dry dates- about 8 to 10 (1/2 cup)
  • Ground dry ginger- 1 tsp
  • Salt to taste
  • Dry red chilly powder- 1 tsp
  • Fennel/saunf seeds- 1 tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tsp
  • Jaggery powder – 4 tbsp


  • In a sauce pan, take the tamarind, dates (if dried dates are being used soak them in hot water for 2 hours or until soft) and water.
  • Cook the above mixture on a medium low heat for 10 min until they soften.
  • Add jaggery powder to the above and simmer for 2 minutes until the jaggery dissolves.
  • Add cumin powder, coriander powder, ground dry ginger powder and red chilli powder to the above and mix well
  • Add salt and saunf seeds / fennel seeds to the date and tamarind mixture and simmer for 2 minutes.
  • Once the mixture thickens remove from heat and keep aside and let it cool.
  • With the help of a hand blender blend the chutney till smooth and strain the chutney strainer.
  • Serve this chutney with parathas or theplas to Lord Krishna and enjoy His Prasadam.


This tamarind chutney can be stored in a airtight container in the fridge for about two weeks. It can used a topping for many chaats.