Tamarind-date chutney

Gluten Free, Vegetarian, Dairy Free, Soy Free

16 Servings, 40 Calories/Serving

10 – 15 Minutes

This sweet chutney is a beloved condiment for chaat, Indian snacks especially popular in Mumbai. For a more authentic consistency, instead of a blender, you can grind the ingredients using a mortar and pestle.


  • ½ cup tamarind paste
  • ½ cup pitted dates
  • ½ cup loosely packed brown sugar
  • 2¼ cups water
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon red chile powder (optional)



Make the chutney

In a pot or pan, combine the tamarind paste, dates, and 2 ¼ cups water. Bring to a boil, reduce to a simmer, and cook, stirring a few times, until the dates are soft, 8 to 9 minutes. Add the brown sugar and cook, stirring to dissolve the sugar, until the mixture starts to thicken, 1 to 2 minutes. Add the cumin, coriander, ginger and chile, if using. Simmer to incorporate the flavors, 1 to 2 minutes. Remove from the heat, season to taste with salt, and let cool slightly. Transfer the mixture to a blender and puree. Strain to remove any tamarind seeds.



Transfer to a bowl and serve at once, or cover and refrigerate for up to 1 week. Rewarm before serving.

Nutrition per serving: Per 2 tbsp serving: Calories: 40, Protein: 0 g, Total Fat: 0 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates:11 g, Fiber: 1 g, Added Sugar: 4 g, Sodium: 30 mg

Similar Recipes

Tandoori-style chicken with coconut okra and cilantro rice
Gluten Free, Soy Free
Sun Basket Chermoula
gluten free, soy free