Carrageenan Free Tamarind & Ginger Chutney
Tangy, warming, and deeply aromatic, this tamarind and ginger chutney is the kind of condiment that makes everything it touches taste more interesting. The combination of tamarind concentrate, fresh ginger, and Ceylon cinnamon creates a layered flavor that's bright and complex without being fussy. Store-bought chutneys and sauces are a common source of hidden thickeners and stabilizers — carrageenan included — so making your own from scratch is the cleanest way to get that glossy, spoonable texture you're after. Here, the chutney thickens naturally as it simmers down, with no additives needed whatsoever. A touch of honey balances the tartness, turmeric adds a subtle earthiness, and a final splash of apple cider vinegar lifts the whole thing beautifully. Straining it through a fine-mesh sieve gives you a silky, restaurant-quality finish that's genuinely impressive for how simple the process is. Keep a jar in the fridge and you'll find yourself reaching for it with grilled meats, roasted vegetables, cheese boards, or honestly just a good piece of flatbread.
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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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