Recipe: Tamarind Chutney

Bal Arneson, Food Network chef and author of Everyday Indian, shares her recipe for tamarind chutney

Credit: Tracy Kusiewicz

Bal Arneson’s tamarind chutney


  • 2 tbsp (30 ml) tamarind

  • ½ cup (125 ml) warm water

  • 1 tsp (5 ml) brown sugar

  • ½ tsp (2.5 ml) red chili powder

  • ½ tsp (2.5 ml) salt


  1. Combine the tamarind and warm water in a bowl and let it soak for 10 minutes.
  2. Use a fork to separate the seeds and the pulp.
  3. Strain the water into a bowl.
  4. Discard the pulp and seeds.
  5. Mix the sugar, chili powder and salt into the tamarind water, stirring well.

Makes ½ cup (125 ml)

Read our profile of Bal Arneson

From the book Everyday Indian: 100 Fast, Fresh and Healthy Recipes, copyright 2009, by Bal Arneson. Published by Whitecap Books . Reprinted with permission from the publisher.

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.