Red Meat Allergy Friendly Tamarind & Ginger Chutney
Bold, tangy, and warmly spiced, this chutney is the kind of condiment that makes everything it touches taste more interesting. Tamarind concentrate brings a deep, fruity sourness that gets balanced by honey and rounded out by fresh ginger, Ceylon cinnamon, and a whisper of turmeric — the result is complex in the best possible way. Every ingredient here is entirely plant-based, so there's no concern about animal proteins or hidden meat-derived additives that can sneak into store-bought sauces and condiments. The process is straightforward: simmer, stir, strain, and you're left with a glossy, restaurant-quality chutney that clings beautifully to whatever you're serving. A splash of apple cider vinegar added off the heat keeps the brightness alive, and the optional cilantro gives it a fresh, herby finish. It thickens as it cools, so don't panic if it looks a little loose in the pan — patience is the only real skill required. Keep a jar in the fridge and you'll find yourself reaching for it on everything from roasted vegetables to grain bowls to cheese boards.
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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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