Sweet tamarind chutney


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This sweet and tart chutney, Amli Ni Chutney, enlivens all kinds of fried and grilled snacks. Use it as dip and serve with kebabs, pakoras and bhajiyas. In India, tamarind pods are soaked in water, then the seeds are removed and the flesh is pushed through a sieve to prepare the chutney.


  • 150 g/5 oz dried stoned (pitted) dates
  • 5 ml/1 tsp cumin seeds
  • 5 ml/1 tsp coriander seeds
  • 5–7.5ml/1–1½ tsp chilli powder
  • 10 ml/2 tsp concentrated tamarind paste
  • 150 ml/¼ pint/ cup cold water
  • 10 ml/2 tsp soft light brown sugar
  • 5 ml/1 tsp salt


  1. Put the dates in a heatproof bowl and cover with boiling water. Leave to soak for 20 minutes to rehydrate them, then drain in a colander or sieve (strainer).

  2. Dry-roast the cumin and coriander seeds in a small, heavy pan for about 1 minute, until they release their aroma.

  3. Remove the seeds from the pan, leave to cool, then crush with a mortar and pestle.

  4. Place the dates in a blender and add the spices and the remaining ingredients. Blend until smooth, then serve at once or store in a sterilized jar.

Per portion Energy 59kcal/250kJ; Protein 1g; Carbohydrate 15g, of which sugars 15g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 16mg; Fibre 1.5g; Sodium 253mg.