Coconut 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 is balanced by honey and a whisper of Ceylon cinnamon, while fresh ginger and turmeric give it a lively, complex heat that builds with every bite. Many store-bought chutneys sneak in coconut-derived thickeners or coconut sugar, so making your own from scratch is the cleanest way to stay confident about what's actually in the jar. Here, the chutney thickens naturally on the stovetop through gentle simmering — no fillers, no shortcuts, just real ingredients doing their job. Straining it through a fine-mesh sieve gives the finished sauce a silky, pourable texture that clings beautifully to samosas, grilled meats, or a simple cheese board. A final splash of apple cider vinegar brightens everything up and keeps the flavors sharp and vivid. Make a batch, tuck 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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