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Tamarind chutney recipe

Looking for a way to use the tamarind in your HeroGo box? Try this chutney from Sanjana Feasts.

The perfect side for chaat or bhajiya, it hits the perfect balance of sweet and sour, making it a real treat for the taste buds.

Give it a go, and don’t forget to share a photo to @herogomena with #herogolife



Prep time: 40 minutes

Cook time: 20 minutes

Serves: 8 people


1 tsp fennel seeds

200g tamarind pulp, with or without seeds

300g dates, whole or pitted

1 1/2 tsp salt

1.5 litres hot water

1 tsp mild chilli powder

1 tbsp sugar


  1. Blitz the fennel seeds until they become a coarse powder.

  2. Put the tamarind pulp, dates and salt in a large pan with 1 litre of hot water. Stir well and bring to the boil.

  3. Cover the pan with a lid and simmer for 20 to 25 minutes, stirring often and adding more water if it sticks to the pan. It’s ready when the mixture becomes thick and mushy like a paste. Take the pan off the heat.

  4. Add your ground fennel seeds along with the chilli powder. Mix everything well.

  5. Now you need to adjust the consistency. Just add a splash more water to make the paste a little runny so it can pass through a sieve.

  6. Put the paste through a sieve, pressing it through if needed. If it feels too thick to go through, just add a bit more water.

  7. When you have your chutney, add a splash of water if you’d like it to be a bit thinner.

  8. Taste and adjust the salt or chilli if needed, and add the sugar if you’d like. Stir well.

  9. Pour into a container and store in the fridge for at least two hours before you serve it.


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