Tamarind Chutney


You know what I love about going out for Indian cuisine? Tamarind Chutney. Seriously, the sauce that accompanies pakoras, samosas and battered paneer is like the best sweet and tangy dipping sauce there is, hands down.

As yummy as Tamarind Chutney is, it is so very difficult to take a good picture of it (or any brown sauce, for that matter). These pictures are okay, but they don’t pop or instill a desire in me to make the sauce. As such, they have been sitting on my computer for a few months and this amazing recipe has been ignored. But, with a broken index finger puttering around the kitchen and setting-up the light box to stage a cute photo has not been the easiest task. I figured it was time to break-out this recipe and share it with the world. If anyone has any tips on how to take a great photo of a boring brown sauce, please let me know and I will reshoot!

Tamarind chutney is very customizable and varies a lot from restaurant to restaurant. I have enjoyed it in various ways from a very thin sauce drizzled on a chickpea-based appetizer and a thicker, more sharp tasting dip for fried goodies. I set-out to make my own and landed on the perfect consistency and sweetness for at-home Indian cuisine. It’s so good, I sometimes dip naan right into it and call it a day! #healthychoices

This sauce keeps will in the fridge but can also be frozen and thawed when needed. In my household, we don’t just enjoy this dip with Indian cuisine but serve this sauce as a dip for homemade oven fries!


Tamarind Chutney


  • 8oz Tamarind pulp (brick form, this is typically half the brick)
  • 1 1/4 cup water
  • 1 1/2 cup white sugar
  • 1/2 teaspoon black salt
  • 1/4 teaspoon cumin
  • 1 tablespoon coriander
  • 1/8 teaspoon fresh ginger, ground


  1. Prepare tamarind pulp by cutting into 1 inch cubes. Place in medium saucepan with water. Bring to a boil, shut-off heat (leave on element) and cover. Let sit for 10 minutes to soften.
  2. Mash tamarind pulp and water mixture with a potato masher or hands.
  3. Filter-out seeds and veins by pushing mixture through fine sieve or cheesecloth. Discard veins and seeds.
  4. Add sugar and spices to tamarind pulp and mix well. If sauce is too thick, add water in small amounts until desired consistency.
  5. Store in air-tight container in the fridge for two weeks. Mixture can be frozen and thawed!


  1. This sounds fantastic! I have a number of things I could dip in there! Love that it can be frozen.
    And yes, brown food is by far the hardest to photograph. Sauce & dips are the worst, at least with brown food you can side it with colourful vegetables and herbs.

  2. I absolutely *love* tamarind chutney! I’ve never made my own, but it sounds so simple! And I hear ya on photographing brown saucy things… the struggle is real! 😉

    • PeppersPennies

      Hi Ashley! Thanks for coming-by. This sauce is soooo easy, just takes a teeny bit of patience to work the pulp free from the tamarind root. It can easily be sweetened more, if that is your preference. Please let me know how it goes!

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