Mushroom 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 exciting. Tamarind concentrate brings a bold, fruity sourness that honey gently balances, while fresh ginger and Ceylon cinnamon layer in a spiced warmth that feels both complex and completely approachable. A touch of turmeric and apple cider vinegar round out the flavor with subtle earthiness and brightness. The whole thing simmers down into a glossy, spoonable sauce that clings beautifully to whatever you pair it with. Straining it through a fine-mesh sieve gives the finished chutney a silky, restaurant-quality texture that's genuinely impressive for how little effort it takes. Every single ingredient here is naturally free from fungi, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. Keep a jar in the fridge and you'll find yourself reaching for it on everything from grilled meats 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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