Pecan Free Tamarind & Ginger Chutney
Tangy, warming, and deeply aromatic, this tamarind and ginger chutney is the kind of condiment that quietly steals the show on any table. The combination of tart tamarind concentrate, floral Ceylon cinnamon, and bright fresh ginger creates a flavor that feels complex without requiring any complicated technique. A touch of honey rounds out the acidity, while turmeric adds a gorgeous golden hue and subtle earthiness to the finished sauce. Store-bought chutneys can be a minefield when you're avoiding tree nuts, since many commercial blends include mixed nut additions or are processed on shared lines — making a homemade batch the smartest move. The entire process comes together in one small saucepan, and straining the chutney at the end gives it that silky, restaurant-quality texture. A finishing splash of apple cider vinegar lifts everything and keeps the flavors lively. Spoon it over grilled meats, swirl it into yogurt, or use it as a dipping sauce — it's endlessly versatile and completely your own.
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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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