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Shallot Tamarind Chutney

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Shallot Tamarind Chutney

  • Sour
  • Spicy
  • Medium


I remember the first taste of this Chutney, melt in mouth treasure. I could not forget the taste in a hurry, so went back to our friends place to get the recipe. Now it is yours.. to print! share! and enjoy!
This recipe comes from the Rice belt of India, Pallakkad (Kerala – a southern state) and as is common sense, dominated by farmers, this recipe comes from these small kitchens, which is more or less extinct. A search on google, with various keywords, did not land me anywhere.To get the same great taste, I did no modifications and my advice is stick to it.


  • Shallots – 200 grams
  • Tamarind – Lime size ball
  • Green Chillies – 3-4 nos
  • Fenugreek Seeds – 1/2 tsp
  • Mustard Seeds – 1/2 tsp
  • Curry Leaves – 1/2 cup
  • Turmeric Powder – 1/4 tsp
  • Jaggery– 1 tsp [optional]
  • Water – 1-2 cups
  • Salt to taste
  • Oil – 2 tsp
Preparation [20 mins]
  1. Chop the Shallots and Chillies finely.
  2. Soak Tamarind in hot water for about 20 minutes, strain, discard seeds.
  3. Heat Oil in a non-stick pan, add Mustard seeds and allow to pop.
  4. Add Fenugreek Seeds, Curry Leaves and sauté for a few seconds.
  5. Add Shallots/Onions, Green Chillies and sauté for 3 minutes.
  6. Add Turmeric Powder, Tamarind extract and boil for about 15 minutes.
Mix Jaggery/Sugar and serve with Rice and Yoghurt.
 Buying Guide:
  1. Onions Peeling : Peeling is a messy work, so try blanching them in a pan of boiling water; boil for 1 minute; drain and hold under cold running water for a couple of minutes, makes the skin to come of easily.
  2. Tamarind : Common Names: Tamarind, Tamarindo, Tamarin, Sampaloc.It is widely used in cooking Rice, Dal, Curries also in making various condiments all over India.
  3. Jaggery : This is unrefined Sugar made in India from boiling Sugarcane, Palm and Coconut juices; later formed into blocks. It is available in Indian grocery stores if not can replace with Cane Sugar (Brown Sugar)
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