Tamarind & Mint Chutney

Tamarind & Mint Chutney is a fruity, sweet and sour, tangy Indian-style condiment. It’s great for dipping into with snacks like onion bhaji, spiced potato balls or aubergine fritters.

Using convenient jarred tamarind paste, the chutney’s made in minutes. Just whizz the ingredients together and get dipping!

My Tamarind & Mint Chutney barely needs a recipe at all. But it’s sweetish, sourish flavour is so good you just need to know about it.

Jump to Recipe

Many moons ago, just about the only place you could get tamarind in the UK was if you were lucky enough to live within easy reach of an Indian grocer.

That was the case for many years when I lived in Leicester. But back then tamarind usually came in a big block, often with seeds in. You had to pull lumps off, then soak and drain it.

Much more convenient is the jars of ready prepared tamarind paste that you can get in loads of places these days.

Thick and syrupy, it’s ready to add a lemony tartness to all sorts of dishes. Including this lip-smacking Tamarind & Mint Chutney which I made to go with my Onion Bhaji.

Making Tamarind & Mint Chutney

This is a fresh chutney, so there’s really no cooking at all. Unless you call putting the kettle on cooking.

Its sweetness comes from raisins and you first need to soak them in boiling water. Once cold, you simply whizz the raisins and their soaking water with the rest of the ingredients. I use a jug and a stick blender.

As well as the tamarind paste, there’s fresh mint and coriander, green chillies for heat and garam masala for a little spice.

I also include some chaat masala spice mix but that’s optional. One of the main ingredients in chaat masala is amchoor or green mango powder which adds a little more sourness to the chutney. Chaat masala has a host of other spices like coriander and cumin plus a little heat too.

Once you’ve got a smooth sauce (I prefer to leave a few flecks of herb), that’s it. Your chutney is ready for dipping into with snacks like Onion Bhaji, Aloo Bonda or Aubergine Fritters.

If you’ve made my Tamarind & Mint Chutney, I’d love to know what you think. Why not leave a comment in the box below?

Print

Tamarind & Mint Chutney

Tamarind & Mint Chutney is a fruity, sweet and sour, tangy Indian-style condiment for snacks like Onion Bhaji. Made in minutes by just whizzing the ingredients together with no cooking.

Course Side Dish, Chutney, Condiment

Cuisine Indian, Vegetarian, Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Soaking raisins 5 minutes

Total Time 15 minutes

Servings 4

Author Moorlands Eater

Ingredients

• 50 g raisins
• 100 ml boiling water
• 40 ml tamarind paste
• 1-2 green chillies
• 2 handfuls fresh mint leaves picked from the stems
• 1 handful fresh coriander stems can be left on
• 1 tsp garam masala
• 0.5 tsp chat masala optional
• salt to taste

Instructions

1. Put the raisins in a heatproof bowl, pour over the boiling water then set aside to cool.

2. Using either a food processor or a stick blender, whizz together ALL of the ingredients including the raisins and their soaking liquid until you have a smooth sauce.

3. Taste and add more seasoning or spices.

4. Serve with Indian snacks like Onion Bhaji, Aubergine Fritters or Aloo Bonda.

   Chutney will keep in the fridge for 3 days.