5-Minute Sweet Tamarind Chutney

Who's with me on another 5-Minute Chutney?! This time it's 5-minute Sweet Tamarind Chutney. Tamarind chutney is widely used in Indian dishes just like the 5-minute Cilantro Chutney. This particular sweet and sour chutney recipe is inspired by my Momma who uses the tamarind pulp, soaks it, and makes it the actual way.

Well, instead of making this with the pulp, I use some tamarind concentrate. In case you haven't noticed already, I'm ALL about quick and easy. So that’s where the tamarind concentrate comes in. Tamarind concentrate can be found at any Asian grocery stores. I like to use this one.

I sweeten my tamarind chutney using soaked pitted dates and a little bit of brown sugar. The soaking makes it much easier to blend although this is optional. Spices I like to include in my chutney to make it flavorful are:

• Cumin powder
• Coriander powder
• Dry ginger powder
• Chili powder (totally optional)

These can all be purchased at any Indian grocery store. Some local supermarkets now carry these ingredients also.

This 5-Minute Sweet Tamarind Chutney works great with my Vegetable Samosa Puffs or Phyllo Chaat Cups.

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5 from 2 votes

5-Minute Sweet Tamarind Chutney

Sweet and tangy chutney to serve with your Indian appetizers made with tamarind concentrate and dates!

Prep Time: 5 mins

Servings: 1 Cups

Author: Shweta

Ingredients

• 1 cup dates pitted, soaked*
• 2 tablespoon tamarind concentrate
• ⅔ cup water
• 1 tablespoon brown sugar
• 1 teaspoon cumin powder
• 1 teaspoon coriandar powder
• 1 teaspoon dry ginger powder
• ½ teaspoon salt or more to taste
• ¼ teaspoon himalayan salt
• ¼ teaspoon chili powder, optional

Instructions

• Pulse the dates, water, and tamarind concentrate in a food processor until smooth.
• Transfer to a bowl and add brown sugar, cumin powder, coriandar powder, ginger powder, salt, himalayan salt and mix well.
• Add more water to your desired consistency.
• Serve with your favorite Indian dishes at room temperature or cold!

Notes

• *Optional: Soak dates for a 5-10 minutes in hot water to soften. This will give you a finer texture when you blend.
• Freeze any leftovers in silicone ice cube trays and transfer frozen cubes to a container. Thaw the day before in the refrigerator. 
• Start with ⅔ cups water and work your way up to your desired consistency.