Tamarind Chutney


Preparation info

  • Makes

    1 cup

    • Difficulty


    • Ready in

      5 min

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This chutney is simple in its ingredients, but the balance is hard to get right. It takes much practice and will become your signature chat dressing. Some like it sweet, some like it hot. In Mowgli, with me at the helm, I like it sweet with the pungent kick of black salt. This is what brings zing to chat.


  • 250 g/9 oz tamarind, seeds removed
  • 500 g/1 lb 2 oz/ cups caster/granulated sugar
  • 1 tbsp ground cumin
  • 1 tbsp salt
  • ½ tsp black salt
  • tsp chilli powder
  • ½ tsp freshly ground black pepper
  • ½ tsp ground ginger


    1. Break the tamarind into pieces and pour over 475 ml/16 fl oz/scant 2 cups boiling water. Leave to soak for 1 hour.
    2. Using a fork, mash the tamarind into a pulp, then strain through a sieve. Add the sugar to the remaining pulp and mix well, then add all the other ingredients and stir to fully combine.
    3. Store in an airtight container in the refrigerator for up to a month.