Capsaicin Free Tamarind & Ginger Chutney
Tamarind chutney is one of those condiments that makes everything it touches taste more alive — tangy, warm, and just a little sweet. The problem is that most versions you'll find at restaurants or in jars at the store sneak in chili powder or dried red pepper, making them completely off-limits if you're avoiding capsaicin. This one skips every form of pepper entirely and builds its complexity from tamarind concentrate, fresh ginger, and fragrant Ceylon cinnamon instead. The result is a chutney that's genuinely bold and layered without a single source of heat. Honey rounds out the tartness beautifully, and a splash of apple cider vinegar at the end brightens the whole thing. Straining it through a fine-mesh sieve gives you a glossy, restaurant-quality finish that looks as good as it tastes. Spoon it over grilled meats, swirl it into yogurt, or use it as a dipping sauce — it keeps well in the fridge and gets even better after a day or two.
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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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