5 Ingredients or Fewer

Sweet & Sour Tamarind Chutney

June 15, 2019
1 Rating
Photo by Bobbi Lin. Food Stylist: Anna Billingskog. Prop Stylist: Amanda Widis.
Author Notes

This sweet tamarind chutney is sweet, sour and tangy at the same time. It stays well in the refrigerator for 4 weeks. —Annada Rathi

  • Prep time 5 minutes
  • Cook time 20 minutes
  • Makes 3/4 cup
Ingredients
  • 1/4 cup tamarind concentrate or extract from the pulp
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 cup water
  • 1/4 teaspoon corn starch
In This Recipe
Directions
  1. Mix all the ingredients except the cornstarch in a thick-bottomed pan. Turn the heat on to medium.
  2. Meanwhile, in a separate small bowl, mix the cornstarch with 1 teaspoon water. Add this mixture to the chutney.
  3. Let the chutney come to a rolling boil. Turn the heat off after it keeps boiling for 2-3 minutes. If the chutney is not yet thick to your liking, add 1/4 tsp more cornstarch (mixed with 1/2 tsp water) and boil again for 2-3 minutes.
  4. Once the chutney cools down, store in the refrigerator in a clean glass bottle.
  5. Serving Suggestion: Add 2 teaspoons chutney to a cup of crispy rice cereal. Mix a pinch of salt and red chile powder, a spoonful of diced red onions, and chopped cilantro for a quick snack. Or enjoy with aloo chaat.

See what other Food52ers are saying.

  • Annada Rathi
    Annada Rathi
  • cindy
    cindy
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

7 Reviews

cindy September 13, 2020
this did not thicken up. Any suggestions?
 
Author Comment
Annada R. September 13, 2020
Oh, sorry about that! Can you increase the quantity of cornstarch from 1/4 tsp to 1/2 tsp or 3/4 tsp and check? Please let me know how it went.
 
cindy September 14, 2020
Thank you Annada, I added an additional 1/2 tsp of cornstarch mixed with a spoonful of water and brought to a boil again. This time I let it simmer for 20 min as it reduced then cooled off in fridge. It did thicken up!
 
Author Comment
Annada R. September 14, 2020
Great! Thank you for letting me know. I would love to know how you enjoyed it.
 
cindy September 15, 2020
First time I ever made it, really liked it. A bit more tart than expected, but not too much. Enjoyed it with nan, samosas, corn and potato "fritters" . Yum.
 
Author Comment
Annada R. September 15, 2020
Great! Thank you for letting me know! Corn & potato fritters sound SO good! I enjoy this chutney with lentil fritters and potato bowl (roasted potato bed). Fritters dipped in cilantro chutney and the above tamarind chutney taste phenomenal.
 
cindy September 15, 2020
I actually did just that - we made the Food52 Potato Corn and Scallion Tikki with Cilantro Mint Chutney! The tamarind sauce was a nice balance.