Lactose Free Tamarind & Ginger Chutney
This tangy, warmly spiced chutney is the kind of condiment that quietly steals the show — drizzled over grilled meats, spooned alongside samosas, or used as a dipping sauce that makes everything taste more interesting. The deep, fruity sourness of tamarind concentrate meets the brightness of fresh ginger and the gentle earthiness of Ceylon cinnamon and turmeric, all balanced by a touch of honey and a final splash of apple cider vinegar. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing required. The straining step is worth the extra minute — it gives the finished chutney a silky, glossy texture that looks and pours like something from a specialty shop. A small stir of fresh cilantro at the end adds a pop of color and herbal lift without muddying those bold base flavors. It thickens beautifully as it cools, so don't panic if it looks a little loose in the pan. 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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