Tamarind Chutney

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like.  This recipe makes enough for about 4-6 servings.  Scale the recipe up if you need to make large batches for later use.   Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.


  • 2 teaspoons canola oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 2 large dried figs, sliced
  • 2 tablespoons tamarind concentrate paste
  • 1/4 teaspooon cardamom powder
  • fine sea salt to taste
  • 1.5 teaspoons agave nectar


  1. Heat oil.  Add fennel and cumin.  Take off heat when they pop.  Set aside to cool.
  2. Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water.  Blend to a smooth paste.  Add more water as needed to create  desired consistency.  Enjoy with samosas, chaat, or bhel puris!
This entry was posted on Thursday, May 10th, 2012 at 1:33 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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