5 Ingredients or Fewer

Sweet & Sour Tamarind Chutney

June 15, 2019
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. 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.)
  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.

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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.