Disclosure: Some of the links mentioned on this page are affiliate links. That means, when you use those links to buy products, I earn a small commission at no additional cost to you. That way I will have some help in running this website.

Tamarind Chutney

The lip smacking street foods of India popularly known as Chaats is incomplete without a dollop of this Chutney.

It has a unique taste, sweet, tangy and spicy with a hint of cumin and fennel.Simply DELICIOUS !

Goes very well with Pani puri, sev puri, dahi bada, samosa, kachori and a lot of wonderful snack items.

Make it and Store in a glass jar with a lid in fridge and use as required.

Note: This chutney can be made without dates too and the result is just as good. Please adjust the amounts  as per taste; some like it more tangy than sweet or vice versa.


  • Tamarind : 1 cup (seedless)
  • Dates : 7-8 (seedless)
  • Jaggery : 1 cup(adjust to taste. the chutney is supposed to be sweet with a tang of the tamarind) – the gur/jaggery may be substituted with dark brown sugar or molasses. Please adjust the amount if you are using substitutes.)
  • Water : 2 cups
  • Cumin seeds : 1 tsp whole
  • Roasted Cumin seeds powder : 2tsp
  • Salt : as per taste
  • Fennel seeds : 1tsp
  • Rock salt or Kala Namak : 1/2 tsp
  • Red chili powder : 1 tsp
  • a pinch of Hing/ Asafoetida : optional


Wash dates and tamarind. Soak  in water for about 15 – 30 minutes.

Add the dates and tamarind to a heavy bottomed pan along with some water. Bring to a boil (about 5-7 minutes).

Cool and blend/grind.

Now remove fibres if any (This mixture can be strained and used) and put the mixture back into the pan, Add Jaggery, water and  rest of the ingredients/spices to the pan.

Simmer on low heat for about 15-20 minutes or until the mix becomes thick and pulpy. The consistency should be thicker than what you started with but you should still be able to pour it out. The chutney should start coating the sides of the pan and coating a spoon when dipped in it. You can leave it thin too. I prefer the chutney to be thin.

Cool again and store in air tight container and refrigerate. Use as required.