Tamarind Chutney

If you go to any Indian restaurant, you’ll notice they typically serve their appetizers with a Tamarind chutney & a Mint chutney. These chutneys are very commonly used in ‘Chaats’ (a term describing savory snacks, typically served at road-side stalls in India and some neighboring countries) and also for serving other appetizers like fried snacks, kebabs etc.

After tasting these chutneys at various restaurants, I finally came up with the tamarind chutney recipe which my taste buds love. And what do my taste buds love? While preparing the chutney I thought, just tamarind would only give one taste – sour, adding something sweet would give it a nice sweet and sour taste. But instead of sugar I used jaggery (date or palm sugar), as jaggery enhances the flavor while adding the sweetness. The next thought which came to my mind is…. I need to add some chili, as spicy is always my first preference with any food! 😀

So the combination of sweet, sour and spicy gave it a tangy flavor….just the one I’ve been craving for! When mixed with snacks, it excites all my set of taste buds making me want to indulge more and more! I’ve been preparing this chutney at home for the past one year or so and using it to spice up the snacks I get from the stores and also for the ones I prepare at home 🙂

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Preparation Time: 25 minutes (excluding the time to soak the tamarind)


Tamarind – Around 100 g

Coriander powder – 2 teaspoons

Cumin powder – 1 teaspoon

Asafoetida powder (Heeng) – 1 teaspoon

Jaggery (date or palm sugar) – 5 tablespoons

Dried red chili (ground) – 2 to 3 teaspoons

Fennel powder – 1 teaspoon

Chaat Masala – 3 to 4 teaspoons

Water – 2 cups

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Step 1: Soak the tamarind in 2 cups of water for around 30 minutes. If you want the chutney to be very thick, use half or 1 cup of water instead of 2 cups (as desired).

Meanwhile, heat a non stick pan and dry roast the coriander powder, cumin powder, asafoetida powder, fennel powder, dried chili and chaat masala for around 1 minute. Transfer to a bowl and keep aside.

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Step 2: Add the soaked tamarind in water and transfer to a U-shaped vessel. Alternatively, you can first squeeze out the juice of the tamarind into the soaked water and add only the juiced water (discard the tamarind in this case) to the U-shaped vessel.

Heat it for around 2 to 3 minutes and add the jaggery. Stir until it is mixed well. You can add in additional jaggery as per your taste.

Step 3: Add the roasted spice mixture and mix well. Stir for another 1 or 2 minutes. Turn off the stove and let it cool completely. Strain through a fine sieve into a glass bottle. Be careful not to press too much while straining else the chutney might become too spicy. You can refrigerate and store the chutney for at least 1 month.

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Enjoy it every now and then with your favorite snacks 🙂

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Apple Spread

Fruit preserves are my favorite bread spreads… especially home made ones. My grandmother used to make amazing fruit jellies and I would be the first kid in queue waiting for it. She would make jellies of Mango, Apple, Indian Olives (Jalpai) and other fruits, and I loved them! I really miss her a lot!

During this weekend, while thinking of cookie recipe ideas, I decided to bake cookies with some fruit filling in it. And what could be better than making the filling at home with fresh fruits? I had apples and hence the choice was ‘Apple Spread’. I didn’t have much idea about the recipe and called my mother in law for some help. Let me tell you …. she’s an amazing cook too and she was more than happy to share the recipe with me. I tweaked it a little bit and added Fennel powder to the recipe.

Try it out, and you will not be disappointed at all 🙂

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Preparation Time (all inclusive): Around 35-40 minutes


Apples – 3 medium, skin peeled, seeded, cut into small cubes

Water – 1.5 cups

Brown sugar – 70 g

Cinnamon powder – 1/2 teaspoon

Fennel powder – 1 teaspoon

Lemon juice – 1.5 teaspoons


Step 1: Add the water in a U-shaped pan and heat it for 1-2 minutes.


Step 2: Add the apples and bring to boil.


Step 3: Add the sugar and Fennel powder. Stir every 1-2 minutes. Once the apples are soft, use a masher to mash the apples so that they are broken (do not mash completely). Add the cinnamon powder and mix.


Step 4: Turn off the heat. Let it cool for 2-3 minutes. Add the lemon juice and mix it well. Mash it to a paste or to the consistency desired. Let the spread cool completely. Transfer into an air tight jar and store in the fridge.

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A few tips:

  • If you don’t have a masher, you can use a pestle as well to mash the apples.
  • You can use white sugar instead of brown as per your preference.