Chicken Free Tamarind & Ginger Chutney
This tangy, aromatic chutney is the kind of condiment that quietly steals the show — bold with tamarind's deep sourness, warmed by fresh ginger, and rounded out with a touch of honey and fragrant Ceylon cinnamon. The turmeric adds a gorgeous golden hue and a subtle earthiness that makes the whole thing look as good as it tastes. Everything here is completely plant-based, so there's no need to scan labels or worry about hidden animal proteins sneaking into your sauce. The process is straightforward: simmer, thicken, strain, and you're left with a silky, glossy chutney that clings beautifully to whatever you dip, drizzle, or spread it on. A splash of apple cider vinegar at the finish brightens all those warm spices and keeps the flavor lively rather than heavy. Stir in the optional cilantro once it cools and you've got a fresh, herby finish that takes it over the top. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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