5 Ingredients or Fewer

Sweet tamarind chutney

June 15, 2019
Author Notes

This sweet tamarind chutney is the quintessential chutney, sweet 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
  • 1/4 cup tamarind paste
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cumin powder
  • 1 cup water
  • 1/4 teaspoon corn starch
In This Recipe
  1. Mix all the ingredients except the cornstarch in a thick-bottomed pan.
  2. Turn the heat on to medium.
  3. On the side mix the cornstarch with 1 teaspoon water. Add this mixture to the chutney.
  4. Once the chutney starts boiling, turn the heat off. Turning the heat off after the first boil will ensure that the cornstarch imparts a slight thickness to the chutney. We do not want the chutney turning into a paste.
  5. Once the chutney cools down, store in the refrigerator in a clean glass bottle.
  6. Add 2 teaspoons chutney to a cup of rice crispies. Mix a pinch of salt and red chile powder, a spoonfull of diced red onions and chopped cilantro for a quick snack.

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Annada Rathi

Recipe by: Annada Rathi

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