Name: Mango-Tamarind Chutney
Ingredients: 1 cup tamarind pulp with seeds (approx 250gm); 2 cups boiling water; 1 medium semi-ripe mango (peeled, deseeded and roughly chopped or grated); 8 tbsp. brown sugar; 8-10 ripe soft dates (deseeded); 2 garlic cloves; 1 tbsp. freshly grated ginger; 1 tbsp. vinegar; 1 tbsp. ketchup; 6-12 dried red chillis (or 2-4 tbsp. red chilli flakes more for very hot or less for mild); 1 tsp. red chilli powder; 1 tsp. salt (or to taste)

Mango-Tamarind Chutney

This thick, tangy, sweet-n-hot sauce goes beautifully with samosas, lentil fritters, pack potatoes, pakoras and such savoury snacks. It’s easy to prepare and can be made in bulk up to 2 weeks in advance and any leftovers can be refrigerated.

Print Recipe

Servings 3 Cups

Ingredients

1 cup tamarind pulp with seeds approx 250gm
2 cups boiling water
1 medium semi-ripe mango peeled, deseeded and roughly chopped or grated
8 tbsp. brown sugar
8-10 ripe soft dates deseeded
2 garlic cloves
1 tbsp. freshly grated ginger
1 tbsp. vinegar
1 tbsp. ketchup
6-12 dried red chillis or 2-4 tbsp. red chilli flakes more for very hot or less for mild
1 tsp. red chilli powder
1 tsp. salt or to taste

Instructions

Soak the tamarind pulp (seeds and all) in the 2 cups of boiling water, stir, cover and set aside for 30 minutes.
Mix and straine the softened soaked mixture, pressing it through a fine-meshed strainer to extract all the juices and discard the seeds plus any other solids.
Pour this strained tamarind juice into a pan and add the brown sugar and the salt. Simmer on low heat for 15 minutes. Allow this to cool slightly.
In the meantime, have all the other ingredients ready. Put the chopped/grated mango, soft dates, chillis, garlic, ginger, vinegar and ketchup into a food processor. Add the cooled tamarind juice to the rest of the ingredients. Process until thick and combined. Give it a taste and adjust by adding more dates or extra ketchup for sweetness, salt if needed or chillis for extra heat.
You can use a blender if you do not have a processor. I like the slightly textured results from a processor as opposed to the very smooth results from a blender.
The flavours develop further the longer this dip sits, so it’s ideal to prepare it a few hours or up to a day before you serve it.
Enjoy! 🙂

Join the Conversation

Anhehs says:

5 August 2013 at 22:48

How long will this stay good
How long will this stay good in the fridge/freezer?

1. admin_2 says:
  
  6 August 2013 at 19:04
  
  Up to a month.
  Up to a month.
  
Jasmine says:

28 August 2013 at 10:11

Mango do you mean the green
Mango do you mean the green ones which are called Kari

Or the normal yellow mangoes?

1. admin_2 says:
  
  31 August 2013 at 17:39
  
  I mean kari, just not very
  I mean kari, just not very raw kari, the ones that are just starting to turn yellow inside/under the peel.
  
Maddy86 says:

18 September 2015 at 11:17

Hi , ive tried your few
Hi , ive tried your few recipes and they turned out really yummm …. I love you and i hooe i become a good cook by trying ur recipes… May Allah bless you with good health and happiness

Mango-Tamarind Chutney