Tamarind Chutney

As with a majority of recipes on this website, there is more than one way of making this chutney. This is a recipe from my sister-in-law in Pakistan who serves it with Tandoori chicken and other roasts.


  • 4 oz dry tamarind
  • 4 cups of cold water
  • 1 tsp salt
  • half cup sugar (add more sugar for extra sweetness)
  • 1 tbs red chillie flakes
  • 1tbs whole cumin freshly roasted


  1. Break up the tamarind into smaller pieces and place in a large saucepan, add the water.
  2. Bring to the boil, then keep on a rolling boil for one hour, cool.
  3. Press mixture with a potato masher or with hands until pulp and water are well mixed.
  4. Strain through a colander, or squeeze out liquids using hands and discard pulp.
  5. Place liquid in a blender, add the salt, sugar, chillie flakes and whole cumin.
  6. Blend for 2 mins then again for 2 mins until the mixture resembles a thick sauce.
  7. Remove into a jar to be served with snacks and roasts.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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