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
  • 1/4 cup tamarind paste or pulp
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 cup water
  • 1/4 teaspoon corn starch
In This Recipe
  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
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.