Tamarind Chutney 3 Ways | Restaurant Style, Home Style & Street Style
Tamarind chutney is a sweet, tangy, and spicy condiment widely used in Indian cuisine. It complements snacks, chaats, and fried foods, enhancing their flavor. Here are three popular variations:Restaurant Style – Smooth, rich, and slightly sweet with a glossy texture. Made with tamarind pulp, jaggery/sugar, and mild spices, giving it a well-balanced taste.Home Style – Traditional and customizable, slightly chunky with a natural tamarind taste. Uses jaggery, dates, or sugar, along with mild spices for a homely, comforting flavor.Street Style – Thin, bold, and spicier, with a tangy-sweet kick. Often waterier, using black salt, chili powder, and extra spices to enhance street food flavors.
Ingredients
Tamarind Chutney – Restaurant Style
- Water (पानी) – 4 cups
- Tamarind (इमली) – ½ cup
- Salt (नमक) – to taste
- Black salt (काला नमक) – 1 tsp
- Jaggery (गुड) – 1 cup
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
- Dry Ginger powder (सौंठ पाउडर) – 1 tbsp
- Roasted cumin powder (भुना जीरा पाउडर) – 2 tbsp
- Dates (खजूर) – 10 nos
Tamarind Chutney – Home Style
- Water (पानी) – 4½ cups
- Tamarind (इमली) – ½ cup
- Sugar (चीनी) – 1¼ cup
- Salt (नमक) – to taste
- Black salt (काला नमक) – 1 tsp
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
- Roasted cumin powder (भुना जीरा पाउडर) – 2 tbsp
For Tempering
- Oil (तेल) – 3 tbsp
- Dry red chilli (सूखी लाल मिर्च) – 3-4 nos
- Coriander seeds (धनिया बीज) – 2 tbsp
- Cumin (जीरा) – 1 tbsp
- Cinnamon stick, 2” (दालचीनी) – 1 no
- Black cardamom (काली इलाइची) – 2 nos
- Fennel seeds (सौंफ़) – 1½ tbsp
- Peppercorn (काली मिर्च) – 15-20 nos
- Cloves (लौंग) – 8 nos
Tamarind Chutney – Street Style
- Water (पानी) – 5 cups
- Tamarind (इमली) – ¼ cup
- Sugar (चीनी) – 1½ cup
- Amchur (अमचूर) – 3 tbsp
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1½ tbsp
- Salt (नमक) – to taste
- Black salt (काला नमक) – 1 tsp
- Roasted cumin (भुना जीरा पाउडर) – 2 tbsp
- Cornstarch (कॉर्नस्टार्च) – 1 tbsp
- Water (पानी) – a dash
Instructions
- In a pan, add water, tamarind, salt, black salt, Kashmiri chilli powder, dry ginger powder (saunth), crushed roasted cumin, jaggery, and chopped dates without seeds. After the first boil, cover it with a lid and cook on a low flame until the tamarind pulp separates from the seeds. Strain once it thickens up while mashing in a sieve. Your restaurant style chutney is ready.
- In a pan, add water, tamarind, sugar, black salt, Kashmiri chilli powder, roasted cumin powder and boil until the flesh separates from the seeds. For tadka, temper dried red chillies, coriander seeds, cumin, black cardamom, cinnamon, fennel, black pepper, and cloves, and roast very lightly. Pour directly over your home style chutney and mix it all together. Strain it in a bowl when it thickens up while mashing the mixture on a sieve. Your home style chutney is ready. (Keep in mind that it will get thicker when it is chilled).
- In a pan, add water, tamarind, sugar, Kashmiri red chilli powder, amchur, salt, black salt, and roasted cumin powder. Let it boil for a while. For thickening, add cornstarch slurry and cook until it reaches the right consistency. Strain it in a bowl. Your street style chutney is ready to accompany your desi snacks.
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