Sweet–tangy and gently spiced — the essential drizzle for samosas, chaats, and grills. Silky, pourable, and pantry-friendly 🌶️🍋.
Hook: 25-minute simmer → café-gloss finish ⚡
Ingredients
🟤 Seedless tamarind pulp: 100 g (¾ cup packed / 3.5 oz)
💧 Water: 500 ml (2 cups / 17 fl oz) — plus more to adjust
🍯 Jaggery or brown sugar: 120–150 g (⅔–¾ cup / 4.2–5.3 oz)
🍎 Pitted dates, chopped (optional, thicker body): 80–100 g (½ cup / 2.8–3.5 oz)
🌿 Roasted cumin powder: 1 tsp (3 g / 0.1 oz)
🌶 Kashmiri chili powder (mild): ½–1 tsp (1.5–3 g)
🧂 Black salt (kala namak): ½–1 tsp (3–6 g), to taste
🫚 Dry ginger powder: ½ tsp (1.5 g)
🧂 Fine salt: pinch, as needed
Preparation
1️⃣ In a saucepan combine tamarind + water (and dates, if using). Simmer 10 min, stirring, to soften.
2️⃣ Blend or mash until smooth; strain back to the pan.
3️⃣ Add jaggery, cumin, chili, black salt, and ginger. Simmer 8–10 min until glossy and syrupy; it will thicken more as it cools.
4️⃣ Taste and balance sweet/sour/salt. Loosen with a splash of water for a drizzleable texture. Cool, then refrigerate in a clean jar (up to 3 weeks).
Total Time
🕒 Prep: 10 min
🔥 Cook: 15 min
⏳ Total: 25 min
Nutritional Value
🔋 Energy: ≈25 kcal
💪 Protein: 0 g
🧈 Fat: 0 g
🍞 Carbohydrates: ≈6 g
🧂 Sodium: ≈90 mg
Advice
Simmer to nappe (it should lightly coat the back of a spoon) — perfect for drizzling without running.
Why it works: Straining removes fibers for a silky mouthfeel; dates add natural pectin for body while black salt + roasted cumin create the signature chaat depth.
Twist: Add ½ tsp garam masala at the end for warmth, or blend in 2 tbsp raisins for fruity sweetness; for a thinner dipping style, cut with equal parts water before serving.
Status
Sticky, shiny, and street-market bold — Tamarind Chutney 🍯 turns snacks into chaats in one spoon. #grannyzen #imli #tamrindchutney #indiansauces 🌶️🍋
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