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Tamarind Chutney

Fresh Indian chutneys are easy to make. For a sweet and sour variety, try this tamarind chutney made with tamarind pulp, cooked dates, ginger and cayenne.

Tamarind Chutney

Serves: 8

Dietary: Vegan 


  • 180g pitted dates, chopped large thumb size 
  • piece of ginger root, peeled and finely chopped 
  • 180g block tamarind 
  • 3/4 tsp cayenne 
  • 1 1/2 tsps garam masala 
  • pinch of salt   


  1. Place the dates and ginger in a bowl and cover with 200ml of boiling water, leave for 15 minutes. 
  2. Place the tamarind in a bowl and just cover with boiling water and leave to soak for 15 minutes. 
  3. Strain the soaked tamarind through a fine sieve and liquidise with the date mixture to a sauce, along with the cayenne and garam marsala. 
  4. Add more water until you have a thick sauce consistency. 
  5. Check the seasoning and serve.