Sweet and tangy tamarind-jaggery sauce for chaat
Tamarind Chutney (Sweet)
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
12
1.5 cups
Difficulty
Easy
Cost
Budget
$
Tamarind Chutney (Sweet)
Sweet and tangy tamarind-jaggery sauce for chaat
★4.4(10)
A thick, glossy sweet-and-sour chutney made from tamarind and jaggery with warming spices. The essential sweet drizzle for all chaat dishes.
5m
Prep Time
15m
Cook Time
20m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sweet tamarind chutney is the dark, glossy sauce that makes chaat irresistible. The interplay of tangy tamarind and sweet jaggery, with a hint of cumin and ginger, creates a complex condiment that ties every chaat together.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
Instructions
- 1
Combine tamarind paste, jaggery, and water in a saucepan; bring to a boil.
- 2
Reduce heat and simmer 10-12 minutes, stirring often, until it thickens to a syrupy consistency.
- 3
Add cumin powder, ginger powder, chili powder, and salt; stir well.
- 4
Strain through a fine sieve to remove any fibers, pressing with a spoon.
- 5
Cool completely—it thickens further as it cools. Store in a clean jar.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
JaggeryBrown sugar or dates
Dates add natural sweetness and thickness
Tamarind pasteTamarind concentrate (use half the amount)
Much more concentrated; dilute accordingly
Tips & Storage
Pro Tips
The chutney thickens significantly as it cools, so stop simmering when it is slightly thinner than desired.
Jaggery gives a deeper, more complex sweetness than sugar; use it if you can find it.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in a sealed jar for up to 3 weeks. Freeze for longer storage.
Reheating
Bring to room temperature or warm slightly if too thick; thin with water if needed.
Nutrition Facts
Per serving (0mg) · 12 servings
Calories35
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein0g
Carbohydrates9g
Fat0g
Fiber60mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought tamarind concentrate?
- Yes, reduce the amount as concentrate is more intense than paste.
- What is jaggery?
- Unrefined cane sugar with a deep, molasses-like flavor. Brown sugar is the closest substitute.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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