This tangy and sweet sauce just makes everything it touched a 10 times better. This chutney unfortunately cannot be bound to a single fixed recipe. It varies and it does vary crazily, depending on the taste buds on your mouth. This chutney is made more like "a drop in your mouth","taste","add/reduce ingredient" - if you know what I mean.

I have given a rough estimate of the ingredients involved which I would request your discretion and taste to take over once you start making. For a rough guideline this is it below

  • Cook time:
  • Prep time:
  • Yields: Makes around 2-3 cups
  • 1/2 packet of dry tamarind pulp (about 100gms) or you can use about 4-5 tbsp of tamarind paste
  • 1/2 tsp cumin seeds (optional)
  • salt to taste ( for authentic taste, use Black salt or "sanchal" available in Indian stores)
  • 1-2 tbsp jaggery (use as per taste while cooking)
  • 1-2 tsp chilli powder (as per taste)
  • 1-2 tsp roasted cumin powder ( to make this: dry roast cumin and powder)
  • 1-2 tsp Garam masala
  • a little more than a pinch of asafoetida
** As mentioned earlier, pls vary the measurements during cooking as per taste
1. Dissolve the dry tamarind in hot water - about a litre or so and dissolve well.Then strain this mixture to remove seeds etc. If using the paste, just dissolve the tamarind paste in 3-4 cups of water.
2. Heat a pan and in 1/2 tsp of oil, add the cumin seeds. This is optional. Once the seeds start changing color, add rest of the ingredients to the pan. bring to a boil.
3. The chutney is done when the raw smell of tamarind leaves and the sauce reduces to almost half and thickens up well to a coating consistancy. Serve this yummy chutney with any snacks like Samosas.

Ideal Accompaniments

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By Rabaa on Aug 7, 2011

wooooooooooow its tastey.......

By Charunima on Feb 17, 2011

Hi, I dont buy the dry tamarind powder or the paste. Just the old-fashioned tamarind - soaked in hot water to squeeze out a thick extract. How to try it with that?? BTW, LOVELY WEBSITE :!: . I do cook at home but too lazy to write blogs. And now, I'm also busy with my 22-month-old son. Loved ur baking recipes. DID YOU attend any baking course? I love to bake someday. But dont know where to start from :?: . Any ADVICE is appreciated.

I was not talking of powder. If u read the ingredient I say Pulp - it is the old fashioned tamarind. Thanks for the compliment. Means a lot. I did not attend a baking course. Its all self learnt. For starting the most important thing is indeed "START". Take a simple recipe which does asks for simple ingredients and bake. The more you try better you get. PLs do start off with baking recipes from this site. Ask me any questions that you found difficult and I will be willing to answer them when i can :)

By Curry Leaf on Nov 27, 2008

Tummy and tangy,I love this and will be trying this today

By Divya Kudua on Nov 27, 2008

Yummy tangy chutney..I love the flavor that this yummy chutney imparts to chaat items..I usually add some dates to get that sweet taste..nowadays kissan has come out with imli-khajoor sauce too..;-)

By DEESHA on Nov 27, 2008

lovely chutney .. i love dipping samosas into this