Macadamia Free Tamarind & Ginger Chutney
Tangy, warming, and deeply aromatic, this tamarind and ginger chutney is the kind of condiment that quietly steals the show at any meal. The tamarind concentrate brings a bold, fruity sourness that gets beautifully balanced by honey and a touch of apple cider vinegar, while fresh ginger and Ceylon cinnamon add layers of spice that feel genuinely complex. Turmeric gives it a gorgeous golden hue and a subtle earthiness that rounds everything out. Store-bought chutneys can be a gamble when it comes to hidden ingredients and shared production lines, but this one is made entirely from straightforward pantry staples — no surprises, no mystery additions. The method is simple: simmer, stir, strain, and you're left with a glossy, spoonable sauce that clings perfectly to whatever you pair it with. A finishing stir of fresh cilantro (totally optional, but worth it) lifts the whole thing with a bright herbal note. Keep a jar in the fridge and you'll find yourself reaching for it on everything from grilled meats to cheese boards to a simple bowl of rice.
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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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