Black Pepper Free Tamarind & Ginger Chutney
Tangy, warming, and deeply aromatic, this tamarind and ginger chutney is the kind of condiment that quietly steals the show on any plate it touches. The bold sourness of tamarind concentrate meets the bright heat of fresh ginger, while Ceylon cinnamon and turmeric add a gentle, earthy depth that feels both complex and completely approachable. For anyone avoiding black pepper, chutneys and spiced sauces can be a minefield — store-bought versions almost always sneak it in — so making your own from scratch is genuinely the smartest move. Every ingredient here is intentional and easy to verify, giving you full control over what goes into the jar. A slow simmer coaxes the mixture into a glossy, spoon-coating consistency, and the splash of apple cider vinegar stirred in at the end brightens everything beautifully. Strained smooth and finished with optional fresh cilantro, it's equally at home alongside grilled meats, roasted vegetables, or a simple cheese board. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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Learn more →Ingredients
8 servings
- ¼ cup tamarind concentrate
- 1 cup water
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp apple cider vinegar
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
Whisk together the tamarind concentrate and water in a small saucepan until fully combined and smooth.
- 2
Stir in the honey, grated ginger, Ceylon cinnamon, turmeric, and sea salt. Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
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