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5 from 2 votes

Sweet and Spicy Tamarind Chutney

It is a sweet and spicy chutney prepared with tamarind pulp and sugar. A must-have condiment with the Indian chaat. 
Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 1 Cup
Author: Hina Gujral


  • ½ cup seedless tamarind pulp
  • 1 and ¾ cups water
  • 1 teaspoon ginger powder
  • 2 teaspoon cumin powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • ¼ Cup jaggery, roughly chopped
  • 2 dry red chillies, broken into halves
  • Salt as per taste
  • 1 teaspoon oil


  • To make sweet and spicy tamarind chutney, soak tamarind in water overnight or for 4-5 hours in a small bowl.
  • With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp in a sieve and keep aside.
  • Heat oil in a pan over medium heat. Add cumin seeds and let them crackle. Then add dry red chillies, fry for few minutes.
  • Add ginger powder, red chili powder, asafoetida and stir to fry.
  • Now add the strained tamarind pulp. Fry for 2 – 3 minutes, add chopped jaggery along with salt. Stir to combine. Add little water (approx. ¼ Cup) and then stir once again to combine. Let chutney simmer over medium heat till it thickens and turns into a thick liquid of dropping consistency. Taste and adjust the spice level, sweetness accordingly. Turn off the heat.
  • Transfer Sweet and Spicy Tamarind Chutney to a bowl. Once it cools down to the room temperature, store in airtight container in the fridge.