Sweet Tamarind chutney

Tamarind chutney or Meetha chutney is prepared with tamarind pulp, jaggery and spices. Some people also add dates pulp as a sweetener. Sweet and sour tamarind chutney is served  as a topping for Dahi vada,  Papdi chaat, Kachori,  Samosa  and many  other chaats. Because it is a thick spicy concentrated chutney, we need just  little quantity as a topping for any chaat. This chutney can be stored in a airtight jar and preserved in refrigerator for for 1 month or more.

Preparation time: 15 minutes
Cooking time: 20 to 25 minutes
Makes: A small jar


  1. Tamarind: 100 gms  (soak in 2 cups of water and prepare pulp)
  2. Jaggery: 50 gms
  3. Red chilli powder: 1 to 2 teaspoon
  4. Turmeric: 1/2 teaspoon
  5. Salt:  1 to 2 teaspoon
  6. Roasted cumin seeds powder: 1 tablespoon
  7. Roasted Saunf/ fennel seeds powder: ½  tablespoon
  8. Black pepper powder: ½ teaspoon
  9. Water: 1 to 2 cups


  1. Soak tamarind in 2 to 3 cups of water for 10 to 15 minutes and extract pulp. Strain  pulp in a strainer to get a smooth paste.IMG_5259
  2. Heat tamarind pulp in a pan on high flame to reduce  for 10 to 15 minutes stirring in between 1 or 2 times.IMG_5262
  3. Add powdered jaggery, turmeric,red chilli powder and salt and mix. Allow to cook on slow flame for 3 to 4 minutes for jaggery to mix well and the tamarind chutney to become little thick. Switch off the flame.IMG_5267
  4. Add roasted cumin powder and saunf powder and mix.IMG_5271
  5. Allow to cool completely.IMG_5273
  6. Transfer Tamarind chutney to a clean and dry airtight glass jar and store in refrigerator up to 1 month or more.


If you want you can also add 1 teaspoon of dry ginger powder for additional flavor and taste.



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