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Tamarind chutney


  • Soak the tamarind in hot water for about 30 mins. Strain well, pushing through a sieve with a spoon, and discarding the liquid. 
  • Transfer the tamarind liquid to a heavy-bottomed pot and bring to the boil, stirring now and again. Then add the ginger, chilli powder and cumin seeds. Stir well and bring back to the boil, before mixing in the sugar. Bring back to the boil again and cook until the chutney coats a spoon, continually stirring.
  • Store in the refrigerator.
  • nb. If you like, a little salt and sultanas can also be added. 
  • Davinder Bedi - Bedi's Restaurant in South Melbourne


  • 100 gm tamarind pulp
  • 2 heaped tspn grated fresh ginger
  • ¼ tspn chilli powder
  • 2 tspn cumin seeds
  • 1 cup sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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