Ginger-Tamarind Chutney ( Recipe

Name: Ginger-Tamarind Chutney (
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons coconut oil, divided; 1/2 cup minced peeled ginger (about 2 1/2 ounces); 2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeno, including seeds; 2 teaspoons tamarind concentrate (preferably Tamicon brand); 1/2 cup hot water; 1/4 teaspoon brown mustard seeds; 1/8 teaspoon red pepper flakes; 10 to 12 fresh curry leaves (optional); 1/8 teaspoon cayenne pepper; 1 pinch ground asafetida; 1/2 teaspoon salt; 4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

Servings: persons

3 tablespoons coconut oil, divided
1/2 cup minced peeled ginger (about 2 1/2 ounces)
2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeno, including seeds
2 teaspoons tamarind concentrate (preferably Tamicon brand)
1/2 cup hot water
1/4 teaspoon brown mustard seeds
1/8 teaspoon red pepper flakes
10 to 12 fresh curry leaves (optional)
1/8 teaspoon cayenne pepper
1 pinch ground asafetida
1/2 teaspoon salt
4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

1
Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.
2
Dissolve tamarind concentrate in 1/2 cup hot water.
3
Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
4
Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons coconut oil, divided, 1/2 cup minced peeled ginger (about 2 1/2 ounces), 2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeno, including seeds, 2 teaspoons tamarind concentrate (preferably Tamicon brand), and more.

Yes, Ginger-Tamarind Chutney ( falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger-Tamarind Chutney (

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions