Tamarind Chutney Recipe | Sweet Tamarind Ginger Chutney for Chaat
FineDiningIndian
September 4, 2026
This tamarind chutney recipe is a sweet, tangy and lightly spicy Indian condiment made with tamarind paste, fresh ginger, palm jaggery and chilli flakes. The ginger is first sautéed until golden, then simmered with tamarind and jaggery until the chutney develops a glossy, syrup-like consistency.
This sweet tamarind chutney works especially well with samosas, pakoras, papdi chaat, bhel puri and other Indian street food recipes. Fresh ginger gives the traditional imli chutney recipe an extra aromatic warmth, while palm jaggery balances the natural sharpness of tamarind.
It can be prepared ahead and refrigerated, making it a useful accompaniment for Indian snack recipes and many other Indian food recipes.
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Ingredients
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| 50g tamarind paste | |
| 10g fresh ginger, finely chopped | |
| 20g palm jaggery or muscovado sugar | |
| 10ml vegetable oil | |
| 1g dried red chilli flakes | |
| 50ml water |
Nutritional Information
300 kcal
Calorie
2g
Protein
56g
Carbohydrate
10g
Fat
4g
Fiber
Directions
1.
Step 1
Heat the vegetable oil in a small saucepan over medium heat.
Add the chopped ginger and sauté gently until it becomes lightly golden and aromatic.
This fresh ginger gives the tamarind ginger chutney a warm, slightly spicy flavour.
Add the dried red chilli flakes followed by the tamarind paste.
Sauté for approximately 30 seconds, stirring continuously
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2.
Step 2
Pour in the water and stir until the tamarind paste is evenly incorporated.
Reduce the heat and simmer gently until the mixture reduces by approximately half.
Add the palm jaggery or muscovado sugar.
Stir until completely dissolved.
The jaggery balances the sour tamarind and creates the characteristic flavour of a sweet tamarind chutney
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3.
Reduce to syrup consistency
Continue simmering over low heat until the chutney develops a thick, glossy, syrup-like consistency.
Avoid reducing it too far, as it will thicken further as it cools.
Pass the cooked chutney through a fine sieve or chinois to remove ginger pieces and any remaining solids.
This creates a smooth imli chutney recipe suitable for drizzling and fine-dining presentation.
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4.
Step 4
Allow the chutney to cool completely.
Transfer it to a clean squeeze bottle or airtight container and refrigerate until required.
Serve this tamarind chutney for chaat with papdi chaat, bhel puri, samosas, kebabs or other Indian snack recipes.
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