Brazil Nut Free Tamarind & Ginger Chutney
Tangy, warming, and deeply aromatic, this tamarind and ginger chutney is the kind of condiment that quietly steals the show at the table. The combination of tamarind concentrate, fresh ginger, and Ceylon cinnamon creates a complex sweet-sour depth that feels far more sophisticated than the short ingredient list suggests. A touch of turmeric adds earthy warmth and a gorgeous golden hue, while the apple cider vinegar at the finish brightens everything up beautifully. Store-bought chutneys can be a minefield of mystery ingredients and shared-facility warnings, but this one is made entirely from straightforward pantry staples with no hidden surprises. Simmering the mixture low and slow until it coats the back of a spoon is the key step — patience here pays off in a glossy, perfectly textured result. Straining it through a fine-mesh sieve gives the finished chutney a smooth, restaurant-quality consistency that's ideal for drizzling, dipping, or spreading. A handful of fresh cilantro stirred in at the end adds a bright, herby lift that takes it right over the top.
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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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