High Fructose Corn Syrup 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 tart tamarind concentrate, bright fresh ginger, and earthy Ceylon cinnamon builds a flavor that feels complex but comes together with surprisingly little effort. Honey steps in as the natural sweetener here, which means you get a rounded, floral sweetness without any of the processed corn-derived syrups that sneak into so many store-bought chutneys and sauces. That matters more than people realize — bottled condiments are one of the most common hiding spots for high fructose corn syrup, so making your own puts you fully in control. A splash of apple cider vinegar at the end sharpens everything up beautifully, and straining the finished chutney gives it that glossy, restaurant-quality texture. Spoon it over grilled meats, swirl it into yogurt, or use it as a dipping sauce — it's endlessly versatile. A jar of this in the fridge is genuinely one of the most useful things you can have on hand.
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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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