Tamarind Chutney, Tamarind Sauce
This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east and goes best with all kinds of indian snacks, be it pakoras to other snack munchies.
Ingredients
- 1/2 lm tamarind seeded imle
- 2-1/2 cup sugar
- 2 cups boiling water
- 1-1/2 tbsp roasted ground cumin seeds
- 1 tbsp salt
- 1 tsp black salt
- 1 tsp red chili powder
- 1 tsp ground black pepper
- 1/2 tsp ginger powder
Instructions
- Break the tamarind into small pieces and soak in boiling water for one hour.
- Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.
Notes
Notes
Chutney can be refrigerated for two to three months.
Serving Suggestions
Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, or any kind of chat.
It is also delicious as a dipping sauce for French fries and as a spread over crackers.
Try drizzling over rice to add a unique flavor to plain rice.
Variations
To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
Add water and ice cubes to serve as a cool spicy drink.
Add equal parts yogurt and chutney to make a dipping sauce.
Tried this recipe?Let us know how it was!
Tamarind Chutney Recipe:
Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy condiment widely used in Indian cuisine. This versatile chutney adds a burst of flavor to a variety of dishes, from savory snacks to appetizers to main courses.
Why Tamarind Chutney is so popular:
- Rich Flavor Profile: Tamarind Chutney is prized for its unique combination of sweet, tangy, and slightly sour flavors. The tartness of tamarind is balanced with sweetness from jaggery or sugar, creating a harmonious blend of tastes that enhances the overall flavor of any dish.
- Versatile Usage: Tamarind Chutney is incredibly versatile and can be used in various ways. It’s commonly served as a dipping sauce for snacks like samosas be it or pakoras like Spinach Potato Pakora, Cabbage Pakora or Palak Pakora, and Chaat. Its tangy-sweet flavor adds depth and complexity to both savory and sweet dishes.
- Digestive Properties: Tamarind is known for its digestive properties and is often used in traditional medicine to aid digestion and relieve gastrointestinal issues. Tamarind Chutney, with its natural acidity, can help stimulate digestion and alleviate discomfort after a heavy meal.
- Easy to Prepare: Making Tamarind Chutney at home is simple and requires only a few basic ingredients. With minimal effort, you can whip up a batch of this flavorful condiment to elevate your favorite dishes and impress your guests.
Variations of Chutney:
- Hari Cilantro Chutney: Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks.
- Date And Raisin Chutney: Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will complement any meal. This recipe is quick and easy to make.
- Methi Chutney: Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste.
- Tomato Chutney: Tomato Chutney with freshly grated ginger for a warming and aromatic flavor. It adds a spicy and pungent kick to the chutney, making it ideal for pairing with rich and hearty dishes like kebabs and curries.
Tips for Making Perfect Tamarind Chutney:
- Soak Tamarind Properly: Start by soaking tamarind pulp in warm water to soften it before extracting the pulp. This helps to release the natural flavors and acids from the tamarind, resulting in a more flavorful chutney.
- Adjust Sweetness and Tanginess: Taste the Tamarind Chutney as you go and adjust the sweetness and tanginess according to your preference. Add more jaggery or sugar for a sweeter chutney, or increase the amount of tamarind pulp for a tangier flavor.
- Strain for Smooth Texture: For a smooth and silky texture, strain the Tamarind Chutney after cooking to remove any fibrous or gritty particles. This ensures a velvety consistency and enhances the overall eating experience.
- Store Properly: Store Tamarind Chutney in an airtight container in the refrigerator for up to a month. It can also be frozen for longer storage. Allow it to thaw before using and adjust the consistency with a little water if needed.
FAQs about Tamarind Chutney:
Is Tamarind Chutney gluten-free?
Yes, Tamarind Chutney is naturally gluten-free as it’s made with tamarind pulp, sugar or jaggery, and spices, which are all gluten-free ingredients. It’s safe for individuals with gluten intolerance or celiac disease to consume.
Can I make Tamarind Chutney without sugar?
Yes, you can make Tamarind Chutney without sugar by using alternatives like jaggery, honey, or maple syrup. Adjust the amount of sweetener according to your taste preferences and dietary restrictions.
How long does Tamarind Chutney last?
Tamarind Chutney can be stored in the refrigerator for up to a month in an airtight container. If properly stored, it can last even longer. However, always check for signs of spoilage before consuming.
What can I serve with Tamarind Chutney?
Tamarind Chutney pairs well with a variety of dishes, including samosas, pakoras, chaat, grilled meats, and rice dishes. It adds a tangy-sweet flavor and enhances the overall taste of the dish.
In conclusion, Tamarind Chutney is a delightful and versatile condiment that adds a burst of flavor to a wide range of dishes. Whether enjoyed as a dipping sauce for snacks or as a condiment for main courses, its tangy-sweet taste and aromatic spices are sure to tantalize your taste buds and elevate your dining experience. So why not try making a batch of homemade Tamarind Chutney and discover the joy of this beloved Indian condiment?
Stay tuned for our next exploration into the world of culinary delights!
Yocheved A
February 1, 2021 at 8:14 amThat video was worth it just to see the little girl at the end. What a treasure! I hope my tamarind chutney comes out half as sweet as she is.
Luís Albornoz
April 24, 2020 at 4:10 pmNamaste, Dear mother Manjula, your recipes are so simple, I love them, I am a fan of Indian ciusine. love Indian food.I have already tried your recipe on tomatoes and mangoes chutney, it’s Great. God bless you mom.
Luís Albornoz
Venezuela
Melo Gardener
March 5, 2019 at 12:41 pmEveryone loves your recipes and food Manjula …. thankyou so much for sharing and teaching us. This is lovely.
Bharat Aggarwal
February 20, 2019 at 2:15 pmDear Manjula: You are great. Keep up your good work. Add more spice to your life. Regards
Manjula Jain
February 20, 2019 at 5:53 pmBharat, Thanks
cristina
December 15, 2018 at 1:56 pmI like your tamarind chutney recipe! Thank you, Manjula, from Italy.
Cornus
March 12, 2018 at 6:10 pmI only have tamarind concentrate. How much of that would I use instead of the paste or pulp?
Stacy
December 17, 2017 at 8:40 pmI live in a rural area and there are no Asian or Indian stores nearby. Is there a brand you can recommend on Amazon? Is it the wet or dry tamarind? Any advice would be most appreciated. This is a great video and I’m really looking forward to making it! Cheers, Stacy
Manjula Jain
December 21, 2017 at 11:47 amStacy, on my web site is listing of some of the product any ingredients please check this link https://manjulalive.wpenginepowered.com/products/
Stacy
December 22, 2017 at 8:34 pmThank you so much! Looking forward to trying it tomorrow.
Susan
August 1, 2017 at 7:10 pmHow much tamarind pulp is produced from the 1/2 lb tamarind? I have packaged tamarind pulp and want to know how much to use for this recipe.
danny hicks
July 9, 2017 at 6:11 pmlooks great have to try it
ivorybow
March 30, 2017 at 12:19 pmI made your Tamarind chutney and because of being called away from home, it took 3 days! I doubled the recipe and I will put some in the freezer. I made the strained pulp and then I had to store it in the fridge for 2 days. I was concerned, but went ahead and made it and it was fantastic! I made it yesterday morning and I let it sit all day for the sugar to completely melt and all the spices to blend. Thank you for this delicious “Indian ketchup.” I made samosas last night and drizzled the chutney on them, and my grandchildren ate them right up.
Abby
February 11, 2017 at 1:55 pmTHIS JUST CHANGED MY LIFE!!! THANK YOUUUUU!!!!!
<3Abby
Roque
January 26, 2017 at 8:59 amThank you dear Manjula for sharing your recipes. I tried some of your recipes not the sweets I found it really good. I enjoy cooking.
Edna G Butler
December 22, 2016 at 11:12 amCan you use store bought Tamarind Paste and how much for this recipe. Please.
Manjula Jain
December 24, 2016 at 12:58 amEdna, you can use the paste but not concentrated tamarind, try to keep the same proportion.
Christie
June 12, 2016 at 3:33 pmHello, ate you supposed to turn the heat off on the water and let the tamarind soak in the hit water or keep the water boiling?
Sonal Vyas
April 27, 2016 at 3:22 amHello Manjulaji
I have became fan of u…. As others I also liked ur simple way of teaching …. I just follow ur suggestions from ur website and make any desired dish and it’s always ocem…..thnx.
Manjula Jain
April 27, 2016 at 5:29 pmSonal Vyas, Thank you
Meena
March 1, 2016 at 1:58 pmHi Manjula Aunty,
My tamarind chutney becomes metallic taste after a day. This is the third time and I cannot figure out what makes it taste like that. It is like tiny metal crystals and I have to throw away the chutney.
Please tell me why it becomes metallic taste.
Thanks
Meena
Manjula Jain
March 3, 2016 at 8:43 amMeena, I have never experienced this I keep this chutney for months. My only suggestion is change the brand of the tamarind, I always buy from Indian or Asian grocery store.
Meena
March 6, 2016 at 9:21 amThank you for your reply Aunty. I actually used Jaggery instead of sugar. Could it be jaggery that crystallises? Please advise. Thanks Meena
Didina
December 26, 2016 at 11:46 amI have always done this with jaggery and never had a problem.
I also use a little more than half the quantity of sugar of the recipe though, because I like the sour taste. I always crush the jaggery with my food processor before.
Seaqueen 07
February 2, 2016 at 5:14 pmHello, I stumbled into your sight accidentally.. And loved every thing in it…all of your recipes..thank you so much for sharing, I am middle eastern and grew up eating tanmrind, dying to make your chutny recipe..but like some, I don’t eat sugar..I wonder if you know about stevia?? It’s beautiful plant look like mint and every leave is very high on sweet..its the new healthy sweetner, and I use the pure one..not what’s in supermarkets blend.. Do you think if I use it with the tanmrind chutney, it will be OK??
Thank you so much
Manjula Jain
February 2, 2016 at 6:34 pmSeaqueen, I do know stevia but don’t use often. You should certainly try, and share the results. Good cooking
Florence
December 15, 2015 at 12:39 amLove your shows and recipies, the simpliest and easiest to follow. If I want an Indian recipie I check your chanel first. Thanks Manjula! Post more please.
Crystal
August 20, 2015 at 12:47 pmHi Manjula. Can I use Tamarind Consentrate for this recipe? If so how?
Manjula Jain
August 21, 2015 at 11:17 pmCrystal, personally I don’t like to use Tamarind Concentrate, taste is not the same
Linda
December 30, 2014 at 4:51 pmNamaste. Manjula, thank you so much for your brilliant teaching method. Your recipes add excitement to my vegan diet.
Nancy
September 19, 2014 at 7:04 pmHi Manjula,
Thank you for all your excellent video instructions. Indian food is so delicious, but to the western cook, often mysterious. It’s so easy to follow your techniques in the videos. I recently made an Indian feast with 7 different dishes, all from your recipes, and they turned out delicious! I made Dal, Naan, Potato Eggplant and Tomato subji, Cilantro chutney and for desert, Gajar Halwa. Later that week we had Mango Lassi, yum yum! Thank you so much!
shalini bishnoi
July 4, 2014 at 6:16 ami also use to make tamarind chutney just like u,but i boil it.is it right or wrong…??
maha
April 19, 2015 at 12:17 pmShalini deres nothing wrong if u boil but yes its a lengthier procedure .i guess instead f using sugar its better to add jaggery as its more healthy.in ds case we ll hav to boil
Ronen
September 6, 2013 at 11:24 pmDear Manjula,
Thank u for your wonderful recipes..
Regarding the Tamarhind chutney… Is it ok to make it raw ? without coocking?
Tx, Ronen
shanthi
January 19, 2013 at 11:38 pmThank you very much….Didi..
Catherine
October 1, 2012 at 7:09 pmHi, I have made your Tamarind Chutney but it is very runny, more like a sauce. You say to soak Tamarind for half an hour but your written recipe says soak for 1 hour. You also say to use 1 and a half tsp Cumin seeds but your written recipe says to use 1 and half Tablespoons of Cumin seeds.
Please tell me what is wrong, I wanted a thick chutney not a runny sauce.
Thanks
Catherine
Barinder Bawa
September 22, 2012 at 9:17 pmNamaste Aunty Ji.
My name is Barinder Bawa and i am living in South America, i am always happy to watch you recepie, i try to make my chutney, after watching your video, and its come out very good and tasty, thank you so much and i am always waiting for your new recepie…..
Thanks Again
Barinder Bawa
Joshna
September 7, 2012 at 2:52 amManjula Bhen, what is black salt(is it hinchora ).
sadiya
August 22, 2012 at 6:09 pmHi,
This is sadiya and i am staying in dubai and i cant eat food here due to tast different thank to you that you show all south indian dishes how to cook. even my husband enjoy the food what i cook showed by you.
Regards,
sadiya
Paulinha
April 21, 2012 at 3:17 pmDeeeeeeeeliciouuuuus!!!! I made this last night to dip my spring rolls… its soooo good… The only thing i did different, i used only half cup of sugar boiled with 1/4 cup water (simple syrup) this intensify the sweetness and less sugar is needed….
carmen
April 8, 2012 at 8:18 amHello! What I can use instead of sugar? I do not eat sugar. I can provide regular fresh dates? Or use figs? instead of sugar?
sonal
April 8, 2012 at 6:45 pmi use jaggery instead of sugar as it is more healthy but you can use dates/honey/molases/jaggery!
carmen
April 11, 2012 at 11:04 amThanks for the reply
Archana
February 11, 2012 at 3:44 pmAs Mansi said the chutney is yum…
JIALICIOUS
January 27, 2012 at 11:58 amhi there Manjula Aunty,
wonderful website with delish recipies!!!
love visiting ur site often to check out variety of yummy dishes.
Please keep up the good job by sharing and thus helping others learn and explore the indian cuisine.
Thanks and hats of to u 😀
lakshmi
December 15, 2011 at 11:52 amHi aunt!! We are iyengar brahmins from south. I,m newly married and moved to US and i’m learning special items from your videos Your recipes are really wonderful. And i could try most of your recipes as you don’t use onion and garlic.
Thank you so much and hope to see some more recipes of yours.
jim
November 26, 2011 at 9:06 amI bought a bottle of Tamarind paste. How many tablespoons equal a 1/2 pound for this recipe?
sonal
April 8, 2012 at 6:49 pmi always use tamarind paste as it is much easier this way. to replace 1/2 pound in this recipe, i think 1 cup tamarind paste will be suffice.
pooja
November 25, 2011 at 7:29 amwhat is ginger powder can we make this chutney without this?
ricky
November 1, 2011 at 8:02 amwow!!!!i like recipes soooo muuuuccccccchhhhhhh….will try at home when i will go home hehehehe 🙂
Rom
October 16, 2011 at 6:51 amCould you please explain what is ‘black salt’ and where it is available? I don’t remember ever seeing this item in regular grocery stores here in US.
Thanks
Rom
Manjula Jain
October 16, 2011 at 7:28 pmRom,
You can find the black salt in Indian Grocery stores.
Nicholas
October 14, 2011 at 4:58 amHi Manjula,
Could you please use metric units so it becomes more accessible? Thanks 🙂
Liane
October 15, 2011 at 5:59 amHow is she going to use metric when she’s in the US and that’s not what we use?
People ask that over and over and it would not be very practical. Why can’t those who use metric just learn how to convert?
http://Www.convertme.com will give you all the popular conversion tables.
That’s what I use when I have a recipe that is using the metric system. It’s not difficult at all. Easier for us than it is for her to convert every single recipe.
Stefania
September 17, 2011 at 11:42 pmCiao Manjula
Thank you for sharing your cooking gift. I would like to know how to make the tamarind chutney using tamarind paste instead. Thank you
meenakshi
September 6, 2011 at 9:28 amis there no need to cook this tamarind chutney ?
Manjula Jain
September 6, 2011 at 2:36 pmMeenakshi,
Do not need to cook chutney.
sunny
July 25, 2011 at 9:09 amyou r my kitchen grand mama , god bless u , u r so nice .
Ravi
July 16, 2011 at 12:06 pmHow long can we keep tamarind chutney ? can we freeze it too like cilantro chutney? thanks.
Manjula Jain
July 16, 2011 at 3:50 pmRavi,
You can refrigerate this chutney for 3 to 4 months. This does not freeze well.
Shehnaz
June 29, 2011 at 6:27 amHey!
Nice recipe here. I need your help! I remember a dhaba i used to visit when i was in bangalore run by south indians. They used to provide us with a type of chutney with chilli bhajjis and potato bhajjis. I could taste coconut, tamarind in it and it was spicy but mindblowing! please can u suggest a coconut based variant of this chutney? thank you 🙂
Manjula Jain
June 29, 2011 at 9:43 amShehnaz,
Sorry I have never tried that particular chutney and there are so many variations of every dish.
Savita
June 29, 2011 at 5:53 amthanx this is gud
SG
June 15, 2011 at 3:43 amCan we use jaggery instead of sugar ?
Manjula Jain
June 15, 2011 at 7:54 amSg,
Jaggery will be good.
Kayyouti
June 13, 2011 at 10:08 pmNamaste! Are there any uses for the left over tamarind pulp?
Chetna
June 28, 2011 at 1:25 pmyes, use it to to clean anything copper-will make even your darkest pots or whatever shine-hindu worship material etc., also use it to clean silver jewelry-soak it in tamaraind pulp water, hope it helps
Reena
June 7, 2011 at 10:38 pmHi Mam,
Tamrind chutney was very nice. Iwould like you to show us a few kids lunch recipes.
Thankyou
Marcela
May 17, 2011 at 9:45 amThank you Manjula,
This is one of my favorite chutneys. Thanks for the recipe! 🙂
aaron
February 15, 2011 at 11:49 amManjula aunty, your process made a very tasty chutney! I do mine in a similar way. When soaking the tamarind pulp, add a few tablespoons of grated green mango. This gives it an achar and chutney taste. If you would like it to be thicker, and have it keep a little longer, I heat up 1 tablespoon of oil, and fry my pepper, chili powder some garam masala and geera for about 30 seconds, then add the tamarind mixture, and bring to a boil. Once it boils, add the sugar, and salt, and boil until it reaches the desired thickness. It keeps for about 6 months, which doesnt last that long in our home 🙂 and the longer it sits, the better it tastes. And your grand daughter is adorable
Fireball
February 4, 2011 at 2:35 pm1/2 lb or pounds equals to about 230 grams
Lakshmi
January 17, 2011 at 12:08 amAunty, how many gms is 1/2 lb of tamarind??
Pls reply.
Thank U.
Shakai
October 2, 2010 at 5:49 amHello,Mrs.Manjula!
I have a question. Should I use roast whole cumin seeds first, then grind them? Or should I grind whole seeds first, then roast in pan?
I was told the flavor is different depending on which way I do it.Thank you kindly for sharing your recipes & instruction.
Manjula Jain
October 2, 2010 at 11:05 pmShakai,
Roast whole cumin seeds first, then grind them.
Aji
August 27, 2010 at 5:19 amHi Aunty
can we use gur instead of sugar??if yes..wat amount should one used?
thnx for lovely recipe!
Manjula Jain
August 27, 2010 at 10:39 pmAji,
Gur will work usually you should put little more gur then sugar, taste and adjust.
Raman
July 17, 2010 at 1:30 pmHi Manula Aunty,
Thanks for all your delicious recipies.
For tamarind chutney recipe, can we use tamarind paste?
I usually use tamarind paste for making sambar.
Your recipes keep or tastebuds working!
Raman
Manjula Jain
July 17, 2010 at 4:15 pmRaman,
You can use the paste but doesn’t taste the same.
snowmoonelk
June 24, 2010 at 3:07 pmMine came out a bit thin, so I boiled it for 10 minutes and now it is lovely! It tastes like a cross between HP sauce and Branston Pickle.
Maria Cafareli
June 22, 2010 at 6:07 pmHi! iam from Brasil and i tryied to do this chutney, actually turned out pretty good, almost the same flavor as the Indian restaurant from my city!
Thanks for the recepies,wich are great, and the videos makes them much more easier to understand!
pooja soni
September 17, 2010 at 6:48 amhey maria,
i am also from brasil. what kind of tamarind did you buy to make the chutney…is it available at the supermarkets here?
Sowmya
June 22, 2010 at 1:15 pmauntie,
tnx very much for all the recipes.
Sowmya
June 22, 2010 at 1:12 pmTamarind doesn’t get spoiled. can be kept for years and used. Fresh tamarind with a little moisture will be reddish brown in color, sweet and sour in taste and can be used fresh. Old one becomes dark and too sour in taste. It is better not to be used uncooked.
Neha
April 28, 2010 at 10:35 amAunty, I can’t find ginger powder in the Indian stores here. Can I substitute it with something else?
Rama
April 28, 2010 at 12:04 amA good multi-purpose chutney. I love to eat it with all kinds of snacks.
Tina
February 18, 2010 at 8:19 pmHello Manjula,
I have questions, please. I just made this chutney and I believe the tamarind had seeds. The brick was very tough and it was dark brown, not at all like the red color of yours. Yours also appeared much softer.
After soaking in hot water for over an hour and mashing it well, it was very difficult to push through the strainer. The end result tastes good however there is something crunchy in it, like bits of sand. I don’t believe it’s the sugar.
So my questions are: Is it possible for the packaged tamarind to be spoiled (hence the brown color)? Also, what could the grains be?
We’re have guests for dinner tomorrow evening and am hesitant to serve the tamarind chutney due to the above concerns. Your help would be greatly appreciated! 🙂
Thank you so much for all of your wonderful recipes! I have made several of them in the last week – all were delicious.
Tina
Adam
April 18, 2010 at 2:26 pmHey Tina,
I think I used a similar brand to you, though I have found the one Manjula used before and it’s definitely superior! Not sure, but I think the problem was the seeds which have a strong flavor that I don’t like (like eating grage seeds..bleh)…though that doesn’t effect the color.
Susmita
June 5, 2010 at 6:02 pmHi Tina,
I believe the tamrind you got cant be used, I know the type you are talking about. The block should be stored in the fridge as leaving it out takes away the miosture leaving you with a ‘stone’.
meeso
January 24, 2010 at 8:22 pmThanks, Manjula, for this wonderful recipe! I added a link from my blog so others could try… It was easy and turned out absolutely delicious! Thanks for sharing 🙂
metpa
September 13, 2009 at 4:36 pmManjula aunty,
Can we make this using the Tamarind Paste??
j
September 12, 2009 at 7:20 amthe suggestion that bbq sauce is preferable to tamarind chutney is bizarre. the commenter is of course free to express her preference but the two sauces are very dissimilar. the chutney is delicious and very easy to make. i would encourage folks to give it a shot – it is truly delicious and very unique.
Rekha
September 10, 2009 at 6:27 amthanks aunty….you taught motherless daughters how to cook..
reshma
December 27, 2009 at 1:32 pmHi Rekha,
I agree with you.
Reshma.
Natalie
January 29, 2010 at 10:19 amYes, so true!
Hubert
August 27, 2009 at 5:32 pmManjula thank you. You have simplified cooking for men; who with your help will come out of dependency on women. You give new light to men in the kitchen. I have tried two of your recepes this far and my family have enjoyed them both. Aloo Paratha and Samousa and have come in here for the tamarind Chutney.
Jenni
August 23, 2009 at 1:03 pmGood recipe – I love all the videos on your website by the way. I have some pictures of making tamarind chutney that I would love to share with you. Please view them on my blog, if you are interested: http://mangosoup.blogspot.com/2009/08/tamarind-and-raisin-chutney.html
manisha
August 11, 2009 at 2:22 pmnamaste aunty…..i have a small question that some people cook this chutney……what is the difference if we dont cook it???
manisha
August 4, 2009 at 1:27 pmHello aunty!!!!! your grand daughter is wayyyy tooooo sweet nd charming……i wanna ask u one question that i am planning to make this chutney nd for ur knowledge im making for the first time so hesitating a bit…i dont have seedless tamarind…instead of this i hv with seed …so how to make a pulp nd how to remove seeds out of it……do guide me aunty….
Rest thanks for all the wonderful dishes…..i tried almost all ur vegetables nd for the first time myhusband is liking all those……thanksssssssssssssssssssss thy all were awesome………
do reply me as soon as possible……as my mother n law is coming nd i hv to make all these things
Manjula Jain
August 4, 2009 at 4:09 pmHi Manisha,
Make the chutney as recipe, soak the tamarind for little longer with half a cup of extra water, this will work fine, just little extra work.
manisha
August 3, 2009 at 7:48 amHello aunty!!!!! your grand daughter is wayyyy tooooo sweet nd charming……i wanna ask u one question that i am planning to make this chutney nd for ur knowledge im making for the first time so hesitating a bit…i dont have seedless tamarind…instead of this i hv with seed …so how to make a pulp nd how to remove seeds out of it……do guide me aunty….
Rest thanks for all the wonderful dishes…..i tried almost all ur vegetables nd for the first time myhusband is liking all those……thanksssssssssssssssssssss thy all were awesome………
do reply me as soon as possible……as my mother n law is coming nd i hv to make all these things 🙂
Paul
July 17, 2009 at 12:10 amQuack! Quack! Nisha! Most medical authorities agree Tamarind is really good for you. There is evidence that it LOWERS cholesterol! Send your quack back to the duckpond!
Nisha Bhatt
July 15, 2009 at 4:46 pmMy doctor advised me not to eat Tamarind because it elevates my blood pressure.
I like Kraft’s Barbeque Sauce far better than Tamarind (Imli) Chutney.
I have been using Barbeque sauce for last 20 years and it tastes better. Do not waste your money and time in preparing Tamarind chutney. We live in America and people use Barbeque sauce (chutney)…
Jaya
July 16, 2009 at 4:49 pmI would be curious to know on what basis your doctor claims tamarind will elevate blood pressure? Is he/she referring to tamarind that has been made into chutney with salt added?
Barbeque sauce has a fair amount of sodium in it, depending on the brand and how much you eat.
Paul Wright
July 17, 2009 at 7:02 amMost medical authorities think Tamarind is good for you. There is evidence it actuallu LOWERS cholesterol. I suggest you find out if your doctor is a quack – if so, roast and serve with Tamarind Chutney.
Michelle
July 13, 2009 at 7:53 pmThank you, Manjula, for sharing your wonderful recipes and for your helpful instruction videos. I have always wanted to learn to cook Indian food, and look forward to trying more of your recipes.
Also, if any Food Network producers are paying attention, they should sign you up!
sunita
June 17, 2009 at 10:15 amyour grand daughter is really clever this is excellent chutney aunty but where are u lost these days i`m really missing your recipies
Anupama
June 10, 2009 at 6:54 pmAunty chutney was very easy according to your way
Sandi
June 10, 2009 at 1:11 pmI love this site! Thank you soooooo much. My mom never taught me how to make dishes so I’ve been learning on my own. I’m soo excited to try out all the delicious desi dishes. Please keep up the wonderful job.
sneha
June 5, 2009 at 3:40 pmYour granddaughter is way too adorable! And thank you for the recipe! 🙂
Swati
May 29, 2009 at 12:46 pmOMG your reciepe is sooo quick n easy, b4 I learned it I was boiling the chuney for hours to make it thick, and you saved me so much time. I will b doing it your way from now on….Thanks a lot!
Sujatha
May 2, 2009 at 7:43 amManjula Aunty,
Your recepie are simple, easy and tasty.Thank you
Sujatha
Aishah
April 28, 2009 at 6:11 amHello Manjula
I’m European and married to Indian, as my husband only prefere indian food, so i’m using your recipies which they are simple and very tasty. I’m cooking now like Indian born 😉 Thank you very much and waiting for another reciepies!
lalitha
April 24, 2009 at 11:38 amhello manjula aunty,
I am very glad to learn north indian receipes from you, as i am a south indian i stay n London right now……thank u very much, usually people dont share their knowledge but u r great.
byeee
Kajal
April 21, 2009 at 11:32 amHi manjula auntie,
I have tamarind paste, can you tell me how i should make the chutney from paste?
Your Grand daughter is very cute
kajal
Manjula Jain
April 21, 2009 at 10:30 pmHi Kajal,
use all the ingredients same way.
jamshada
March 15, 2009 at 8:17 pmhi manjula how are you.your recipes are very good.i try your some recipes.very delicious.can you give me the recipe of red chtney which served with papadi chat.thanks
vidya
February 21, 2009 at 10:38 amhallo Manjula ji ,
Can I prepare this chuteny without black salt & dry ginger?
thanks
Madhavi
February 12, 2009 at 2:15 pmHello Manjulaji,
Can I use the tamrind paste available in the India store for this chutney? Will it still be thick? How much paste should I use? Will
the proportion of sugar be different?
I love your website and watch some video or the other everyday!!!
Thanks so much!
Manjula Jain
February 12, 2009 at 11:59 pmHello Madhavi, It has been a long time I used tamrind paste taste the sugar, salt and papper to adjust to taste.
Shanu
February 12, 2009 at 1:55 pmHi Manjula Aunty,
I am amazed by this chutney. I prepared it today and papdi too. I will be making papdi chat for this evening. I know that we would eat too much and the dinner would be skipped 🙂 All your recipes are so so good that i just cannot believe that following them i have learnt so much. I have made mathri, khasta kachori, samosa, masala fries, spicy potatoes and so mnay other things from your website. Thanks aunty for so much help!
Btw..your granddaughter is very cute 🙂
Shanu.
madhuri
January 27, 2009 at 3:51 pmManjulaji,
I have a question. Some other websites prefer cooking the tamarind in a saucepan. What is the difference between cooked tamarind or raw tamarind like yours. Please suggest. Thanks in advance
Manjula Jain
January 27, 2009 at 5:17 pmtexture is changed after cooking for chutney I use the hot water to make but not cook tamarind.
iris
November 20, 2008 at 1:03 amOh and thank you for this recipe,I eat tamarind chutney on everything!! 🙂
iris
November 17, 2008 at 6:17 amHahaha,soooooo sweet,your granddaugther!!!She is very lucky to have such a good chef as a grandmama!
Jaya
November 9, 2008 at 6:38 amOnly add bananas when ready to serve. Bananas don’t keep well for too long once cut.
afsah
November 8, 2008 at 9:45 amCan i add bananas to this chutny directly?
hamida
November 2, 2008 at 8:59 amWhy are the amounts on the clip and the print page different? which amount should i use?
Sheetal
October 20, 2008 at 8:37 pmhi
manjula aunty.
thanks for your efforts in teaching us receipes without onion and garlic.i am too happy and lucky to get your website.pls do vote good and more receipes for us to learn cook.
smita bhatt
August 29, 2008 at 11:53 amthanks renu for replying n trying to tell me thnx manjula masi too
Manjula Jain
August 6, 2008 at 10:40 amHi Renu,
Colander in hindi is channi
Jaya
August 6, 2008 at 8:51 amHi Renu,
Do you mean “kalonji” the spice? It is called black onion seed in English (they are little flat, black seeds about the size of cumin (jeera).
You can add kalonji to a number of vegetable dishes. Is this what you inquiring about. Please clarify.
Thankyou.
smita bhatt
August 6, 2008 at 8:37 amColander what it means in indian language?
smita bhatt
August 6, 2008 at 8:35 amhi manjula masi kem cho? i m very thankfull to u to give us such reciepies because girls like us in uk, us ………really need these. u really help us like mum
thank u from my whole family
Renu Kumar
August 6, 2008 at 4:09 amHi Manjula
I am looking for recepie for Kalongi. Do you think you can help?
Renu
Manjula Jain
August 5, 2008 at 7:37 pmHello Parvathi, Yes you can use jaggery instead of sugar. You do have to use little more jaggery then sugar. Just taste and adjust to your taste.
parvathi
August 5, 2008 at 6:47 pmDear manjula
can i use jaggery instead of sugar ? if so please let me know the quantity
thank you
heena
July 27, 2008 at 7:36 amthanks aunty to tell about this chatney we are using it for long time but a simple tip is that to heat it for 2-5 minutes and than chilled and store by this method u can increas the life of this chatney and tast will be also increase…thank u
Abe
July 25, 2008 at 12:06 amHi Manjula,
I was surfing through the net for an authentic “Tamarind Chutney” recipe when i was lucky to stumble upon your great site. However, I noticed some discrepancies
between the ingredients quantities mentioned in the video clip and the print out
recipe. Please clarify so i can start making this delicious chutney.
Thanks in advance,
Abe
mrinal
July 9, 2008 at 1:19 pmThanks Ma’m, this truned out great! i used it for Pani-puri and papri chaat. and even as a cold drink. Infact, I love all your recipes a lot .
priya
June 17, 2008 at 2:41 pmthank u so much mam.i really like yr tamarind chutney.i will try to make it very soon.
thanks onceagain
priya
Manjula Jain
June 6, 2008 at 8:42 pmHello Neelam, yes you canuse tamrind pulp and I use granulated sugar.
Neelam
June 6, 2008 at 11:01 amYour recipes are simple and awsome. I have tried pani puri and kachori so far. I want to try this chutney:
1. Can I use tamarind pulp instead of whole tamarind?
2. Did you use granulated sugar or confectionary sugar?
Thanks a million
Britt
April 22, 2008 at 10:29 amCan ground cumin be substituted for the cumin seed?
Manjula Jain
March 25, 2008 at 3:31 pmIf you have bag full of cumin seeds, just dry roast them on any skillet on low medium heat till they are dark brown and grind it. Unfortunately, there is no substitute for that.
Adrian
March 25, 2008 at 3:15 pmManjulaji Namaste,
I love watching your video to learn indian cuisine. Any alternative for roasted ground cumin seeds? I have a bag of cumin seeds, can I alternate it?
Thank you.
Adrian
Rashi
March 14, 2008 at 9:07 amManjulaji Namaste,
Wow! This chutney is so simple yet so tasty. I have made a bottle full of it and stored in the fridge to use for various snacks later.
I love Golgappa (Pani Puri), Chaat etc. a lot. Do you have any Chaat ke thele waali recipes? I would love to have them. Here in Swiss, we do not find much Indian eating places, so missing all the chaat items of India.
Looking forward for your chaat recipes soon.
Thanks
Rashi