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Tamarind chutney at home.
Tamarind chutney is the sweet-and-sour sauce on every chaat plate. You can make it in fifteen minutes from tamarind paste.
From the Tapri Chai kitchen · November 2026 · 1 min read
Time
15 minutes
Keeps
2 weeks, chilled
Base
Tamarind and jaggery
Makes
About 1 cup
01
What you need
Use these quantities for about one cup:
- 3 tbsp tamarind paste or pulp
- 1/2 cup jaggery or brown sugar
- 1 1/2 cups water
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp chilli powder and a pinch of black salt
02
How to make it
Simmer the tamarind, jaggery and water together for 10 minutes, until the jaggery dissolves and the mixture thickens slightly. Stir in the spices and cook for 2 more minutes. Strain if you used a block of tamarind, then cool. It thickens as it cools.
03
Texture
A pourable consistency works for drizzling over chaat. For a thicker dip, simmer a little longer. If it becomes too thick, stir in a splash of warm water.
04
Where to use it
Drizzle over samosa chaat and aloo tikki chaat, spoon into dahi puri and pani puri, or serve as a dip for samosas and pakoras. It is also spread inside dabeli buns.
05
Buying instead
Jars of ready-made sweet tamarind chutney are sold at Indian grocers and in many supermarkets. You will taste the real thing at Tapri Chai too. Tapri Chai is at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, open Tuesday to Sunday, 11am to 11pm.
Questions, answered.
How long does tamarind chutney keep?
About two weeks in the fridge in a clean jar.
Can I use brown sugar instead of jaggery?
Yes. Jaggery has a deeper, caramel flavour but brown sugar works.
What is tamarind paste?
The sour pulp of the tamarind fruit, sold in jars or blocks.
Can I freeze it?
Yes, in small portions, for several months.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.