What is Diwali without a platter of delicious savouries? This sweet and tart chutney is every savoury platters best friend, it pairs well with samoosas, spring rolls, and chilli bites.

Tamarind Chutney Recipe:


2 cups of water, plus an additional 1/2 cup

50g tamarind paste

90g jaggery, substitute with dark brown sugar

100g dates, finely chopped

1 teaspoon chilli powder

1/2 teaspoon jeera/cumin powder

1/2 teaspoon fennel powder

1/2 teaspoon ginger powder

1/2 teaspoon dhania/coriander powder


Add 2 cups of water to a large saucepan on medium to high heat.

Add the tamarind paste, jaggery, or dark brown sugar and finely chopped dates to the saucepan, and bring to a boil, stirring every 5 minutes.

Boil until the dates are completely soft and mushy (about 15 minutes)

I like using a potato masher to ensure the dates and tamarind have dissolved and the sauce is smooth.

Stir in the spices and allow the sauce to simmer gently on low heat for 5 minutes.

Remove from the heat and allow to cool completely.

Once the chutney has cooled, add to a blender and pour in a 1/2 cup of room temperature water to help blend the chutney smoothly.

Blend until smooth.

Store in an airtight jar in the refrigerator for up to 3 weeks.

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