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Sweet and Sour Chutney

Tamarind Chutney
Tamarind chutney, an easy and super flavorful combination of sweet and sour. This versatile chutney can be used for various kinds of foods. Like I love eating it with plain steamed rice or fried chickpea fritters. It tastes amazing and you will not feel need of any other side dish. Whenever I prepare tamarind chutney, I make an extra batch since it does not last very long in my refrigrator.
Pairing Ideas:

Tamarind Chutney

Tamarind Chutney
Total Time Prep Time Cook Time Cuisine Indian Category Serves 2


  • 1 Cup Tamarind (Seedless Tamarind Skins or use 4 tbsp. of unsweetened paste)
  • 3 tbsp Sugar
  • 1 tbsp Fennel Seeds
  • 1/8 tsp Salt
  • 1/2 tsp Black Pepper (seeds)
  • 1 tsp Canola Oil
  • 1/4 Cup Raisins


Hide Step Photos
  • Step for Recipe - Tamarind Chutney
    1. Soak tamarind skins in boil 1 cup water and leave for 10 minutes. If using paste, just mix paste with 1/2 cup warm water and set aside.
    Step for Recipe - Tamarind Chutney
    2. Heat oil in a pan, add fennel seeds and sauté till seeds are fragrant.
  • Step for Recipe - Tamarind Chutney
    3. Add black pepper seeds, raisins, tamarind paste, salt and bring to boil.
    Step for Recipe - Tamarind Chutney
    4. Add sugar and simmer mixture for 10-12 minutes or till chutney has thick consistency.
Savita's Notes:
You can also add one ripe sliced banana into 5-6 tbsps of chutney and serve cold as side dish with grilled meat and rice. Your guests will fall in love with this sweet and sour treat.

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