• Mango and Tamarind Chutney


    2 cups

    • Ingredients
    • Tamarind pulp, torn into small pieces
      4 oz.
    • Mango, ripe, diced
      8 oz.
    • Ground cumin, toasted
      1½ tsp.
    • Ground black pepper
      1 tsp.
    • Cayenne
      ¼ - ½ tsp.
    • Salt
      ¼ tsp.
    • Sugar
      ½ cup
    • Jaggery or coconut sugar
      ½ cup


    1. Pour 1 ½ cups of boiling water over the tamarind pulp and allow to soak 1 hour to overnight.
    2. Knead the tamarind with your fingers, breaking up any lumps of soaked tamarind. This should form a thick puree. Strain the tamarind puree through a mesh sieve, forcing the pulp through the strainer. Only the seeds should be left in the strainer. Discard the seeds and reserve the liquid.
    3. Place the mangos, strained tamarind puree, and the remaining ingredients in a saucepan. Cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 20 - 30 minutes or until the mixture thickens and becomes shiny, glossy and reduces to 2 cups.
    4. Check seasoning and adjust for sweetness.
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