Tamarind Chutney Recipe (2024)

I see that my comment form yesterday has not been posted. Why not? There is no water listed in the ingredients and yet we are told to boil an assemblage of sugar, dried fruit and spices. So how much water?I love imli (tamarind) chutney and would love to make it myself. I currently buy it online and some brands are thicker, some thinner, but all list water in the ingredients.

I used Indian tamarind concentrate (Tamicon brand) instead of a block of tamarind. 3/4 cup concentrate and 3/4 cup water worked out well. It was done in about 5 minutes

The tamarind and dried fruit have water that will come out when cooking. The recipe states "add water if needed" when blending - it's your discretion to how thin you want your own chutney to be. If too thick, maybe try a tablespoon at a time :)

Thanks to the author for inspiring me to assemble a chaat dinner, but this tamarind chutney recipe is deeply flawed. You can't complete this recipe without adding water to the tamarind, etc., as it cooks. Add 2 cups of water when you add the tamarind to the pan. You can add more when processing to thin the chutney, but you must add water when you cook the tamarind. And, beware of seeds in "seedless" tamarind: they stick to the blade of your food processor and cause the blade to flip off its post

FYI for a 1 pound brick of tamarind pulp, you would add 2 cups of hot water. If you are using concentrate, 3/4 cup works well with 3/4 cup water.

This is the third time making Tamarind Chutney, and the first time using Chaat Masala with it. Brilliant! It adds a complexity to the flavor beyond tart and sweet. After doing the tamarind block once, never again, just use concentrate, Desi/Indian grocery stores have many options.

This recipe (and the recipe in Maneet’s cookbook!) does not include the necessary instruction to add water to the tamarind/date mixture to boil. Otherwise you’re just “boiling” solid ingredients. I’m taking another commenter’s advice to add 2 cups of water!

FYI for a 1 pound brick of tamarind pulp, you would add 2 cups of hot water. If you are using concentrate, 3/4 cup works well with 3/4 cup water.

This recipe is a bust! It’s so thick before blending that it’s hard to imagine how it could coat a spoon…without adding liquid it’s just a gloppy mess! We had to add SO MUCH WATER just to get it to any sort of pourable consistency, and ours looks absolutely nothing like this picture. I feel like I wasted all these ingredients on this recipe. First NYT recipe fail and I will return to my other tamarind chutney recipe from now on.

This chutney is so much better than store brands. I start with the dried seed pods which, after the outer shell is removed, need quite a bit of soaking before the seeds and tough fiber strings can be removed. This requires about 2 cups of water per pound, so the pulp is a bit thin (about the consistency of melted butter) before the dates and raisins are added. This makes the end consistency just right.

Something went wrong with this recipe. I had to add probably 3 cups of water to get it to a consistency where it would boil, instead of just burning. No water came out of any of the dried fruits. My tamarind block said it was seedless, but it definitely wasn't and I had to run this through the strainer three times so no one would chip a tooth. It ended up delicious... but I don't know how much of the recipe I actually followed after I had to amend course so many times to salvage it.

This is the third time making Tamarind Chutney, and the first time using Chaat Masala with it. Brilliant! It adds a complexity to the flavor beyond tart and sweet. After doing the tamarind block once, never again, just use concentrate, Desi/Indian grocery stores have many options.

I used Indian tamarind concentrate (Tamicon brand) instead of a block of tamarind. 3/4 cup concentrate and 3/4 cup water worked out well. It was done in about 5 minutes

Loved this. It's very thick, but I can thin as needed. Subbed an extra 1/4 cup of golden raisins since I had no dates, anise for the fennel, and used 3/4 cup cane sugar since I had no jaggery or brown sugar, and added 2 tablespoons of pomegranite molasses for depth. Also added a splash of water during cooking to avoid scorching.

Thanks to the author for inspiring me to assemble a chaat dinner, but this tamarind chutney recipe is deeply flawed. You can't complete this recipe without adding water to the tamarind, etc., as it cooks. Add 2 cups of water when you add the tamarind to the pan. You can add more when processing to thin the chutney, but you must add water when you cook the tamarind. And, beware of seeds in "seedless" tamarind: they stick to the blade of your food processor and cause the blade to flip off its post

I see that my comment form yesterday has not been posted. Why not? There is no water listed in the ingredients and yet we are told to boil an assemblage of sugar, dried fruit and spices. So how much water?I love imli (tamarind) chutney and would love to make it myself. I currently buy it online and some brands are thicker, some thinner, but all list water in the ingredients.