Tamarind Chutney

Dish

Tamarind Chutney

Tamarind chutney is made by boiling tamarind pulp with water and sugar until it thickens. Spices like cumin, coriander, and ginger are added to give it a complex flavor. The chutney can be stored in the refrigerator for up to a month. Tamarind chutney is high in sugar and should be consumed in moderation.

Jan Dec

Origins and history

Tamarind chutney has been a part of Indian cuisine for centuries. It is believed to have originated in the northern regions of India and has since spread throughout the country. Tamarind chutney is also popular in other parts of Asia, including Thailand and Indonesia.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of tamarind chutney, with different regions and families having their own unique recipes. Some recipes call for the addition of dates or jaggery to enhance the sweetness, while others use tamarind concentrate instead of pulp. Some recipes also include mint or cilantro for added freshness.

Presentation and garnishing

Tamarind chutney can be presented in a small bowl or jar, with a spoon for serving. It can be garnished with fresh cilantro or mint leaves.

Tips & Tricks

To make tamarind chutney more tangy, add more tamarind pulp. To make it sweeter, add more sugar or jaggery. Adjust the spices to your liking.

Side-dishes

Tamarind chutney is often served with chaat, a popular Indian street food that consists of fried dough, potatoes, chickpeas, and spices. It can also be served with samosas, pakoras, and other fried snacks.

Drink pairings

Tamarind chutney pairs well with sweet and spicy drinks like mango lassi or jaljeera. It can also be served with a cold beer or a glass of white wine.