Tomato-tamarind chutney

This tomato-tamarind chutney is a bit sweet, but also extra delicious with juicy tomatoes and ginger. Goes perfect with Indian samosas.

40 minutes 6 people Sauces
Tomato-tamarind chutney


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  • 4 large tomatoes
  • about 2 cm ginger root (about 0.8 inch)
  • 1 small chili pepper
  • 2 tablespoons tamarind paste
  • 1 tablespoon brown sugar
  • 2 cloves
  • 4 black peppercorns
  • salt to taste
  • neutral oil (such as sunflower oil)
Tomato-tamarind chutney ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized sauce pan
  • wooden spoon
  • blender


40 minutes 6 people Sauces

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Preparation -- 10 minutes

Rinse the tomatoes, remove the hard parts and chop into chunks. Peel and finely chop the ginger root, the larger the pieces will be the longer it has to cook.

Remove the seeds of the chili for a milder version and chop the chili into chunks. 

Tomato-tamarind chutney
Tomato-tamarind chutney

Finishing the tomato-tamarind chutney -- 30 minutes

Heat a bit of neutral oil in a medium-sized sauce pan and sauté the garlic and chili pepper for a few minutes. Crush the peppercorns and add those along with the cloves to the pan.

Also add the tamarind paste and brown sugar. After a few minutes you can also add the tomato chunks and turn down the heat.

Let it simmer for about 20 minutes on low heat, until the ginger has softened and the tomatoes are completely broken apart. Blend the sauce, the best way is using a blender but an immersion blender could work too.

If the chutney doesn't have the desired thickness, maybe the tomatoes were very juicy, you can reduce it some more on low heat. Season with salt and serve with some samosas!

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