Eggless Tamarind & Ginger Chutney
Bold, tangy, and warmly spiced, this tamarind and ginger chutney is the kind of condiment that makes everything it touches taste more alive. The deep, fruity sourness of tamarind concentrate meets the bright heat of fresh ginger, with Ceylon cinnamon and turmeric rounding everything out into something genuinely complex. Honey brings a gentle sweetness that balances the acidity without tipping into cloying territory, and a final splash of apple cider vinegar sharpens the whole thing beautifully. Every single ingredient here is naturally free from eggs, so there's no substituting or second-guessing — just a clean, vibrant sauce from start to finish. The technique is straightforward: simmer, stir, strain, and you're left with a glossy, spoonable chutney that thickens perfectly as it cools. A scatter of fresh cilantro stirred in at the end adds a herby lift if you're feeling it. Keep a jar in the fridge and you'll find yourself reaching for it on everything from roasted vegetables to flatbreads to a simple cheese board.
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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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