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This is a very popular dip served in India with snacks such
as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make
this chutney in advance and use it within a month’s time, store in the refrigerator or

Serves: 2 – 4 people

Cooking Time: 10 mins


Sugar 6tbsp
Cumin Seeds 1tsp
Red Chilly powder ½ tsp
Black Salt ½ tsp
Asafoetida (Heeng) a pinch
Dry Mango Powder 2 tsp
Tamarind Pulp 1 tsp
Water 6 tbsp
Salt to taste.
Oil ½ tsp


In a small saucepan, add oil let it heat for 30 sec and then
add asafoetida, cumin seeds and let it crackle. 
After a min add all the remaining
ingredients except tamarind pulp.
Reduce the flame and cook for 5 mins. Check
if the sugar has dissolved, if not cook till the sugar dissolves.
Add the
tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to
cool, if you like dripping consistency then add double the quantity of water.

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