With this super quick and easy recipe, you can always have a homemade batch of this tamarind dipping sauce in your fridge. In my house, we eat it like ketchup, with all our favorite snacks, like easy aloo pakora, seekh kebab and chicken tikka boti. Tamarind is popular in both South Asian and East Asian cooking. Used as a souring agent in curries like Hyderabadi bagara baingan, recipes like Pad Thai, and drinks such as sweet tamarind juice, its uses are plenty. Available easily and in various forms, such as pods, seedless blocks, paste, and concentrate, the trick is to know what kind of tamarind you need for which recipe. For the purpose of this recipe, to keep things quick and simple, I use tamarind concentrate.
Why you’ll love this recipe
Addictive - Once you taste this chutney, you’ll want to use it on almost everything! Versatile - The tamarind sauce pairs well with so many things that having a bottle (or 2) on hand is always great. Diet-friendly - This is the perfect condiment for anyone on a vegan and gluten-free diet. Easy to batch - This chutney is easy to make in bulk with minimal extra effort. This and a long freezer life make it perfect in my books.
Ingredient notes
Tamarind concentrate - This is a thick dark paste made from tamarind fruit and is what makes this recipe so quick and easy. While I love to make my tamarind chutney from scratch, this is a quick alternative when you don’t have time. Make sure to use concentrate for this recipe for best results. Medjool dates - There are many options for sweetening the chutney, but for this recipe, dates are essential. Apart from adding a hint of caramel, the dates help to thicken the chutney to a perfect consistency. Jaggery - Jaggery, also known as ‘gur,’ is an unrefined sugar made from sugar cane or palm. Similar to brown sugar in texture but a little less sweet, it comes in solid and powdered form. For the purpose of this recipe, I’ve used the powdered version. Chaat Masala - This is a traditional South Asian spice blend used with many snacks and condiments. The main ingredients are cumin, dried mango powder, ginger powder, chili powder, and black salt. There are many varieties available, but Karachikitchenfoods sells a personal favorite.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Try alternate sweeteners - While the Medjool dates and jaggery are perfect for this recipe, many other options are available. Use ½ cup of monk fruit sweetener for a sugar-free option. Brown sugar, white sugar, and palm sugar are also good options to consider. The chutney may not be as thick with these options, but the taste will still be perfect. Use a different tamarind - If you can’t find the concentrate, use wet seedless tamarind, raw tamarind in a pod, or a seedless tamarind block. This will require a longer prep and cooking time but will deliver on taste. Change up the spices - Make your own spice blend using ½ tsp ginger powder, ½ tsp cumin, ½ tsp red chili powder, ½ tsp black salt, ½ tsp amchur, and ½ tsp crushed fennel seeds.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
