Mango-Tamarind Chutney
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2½ cups
- 4ounces seedless tamarind pulp, about ¼ cup (or substitute ½ cup prepared tamarind juice)
- 6tablespoons brown sugar
- ½teaspoon kosher salt
- ½cup finely diced red onion
- ½teaspoon finely chopped fresh red or green chile or ¼ teaspoon cayenne
- 2teaspoons grated ginger
- 2medium mangos diced ½-inch, about 2 cups
- 2tablespoons chopped mint, optional
- 2tablespoons chopped cilantro, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
231 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 48 grams sugars; 3 grams protein; 251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield ½ cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
- Step 2
Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.
Private Notes
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Cooking Notes
JoAnn
Where I live it is much easier to buy Tamarind concentrate. It would be helpful if recipes could include quantities for this, along with how much water to use to dilute the concentrate.
Diane Vennema
I wish you had included the recipe for the delicious looking fritters and not just the chutney!
BotanyBoy
If you live where it is grown, you buy either sweet tamarind or sour tamarind pods or paste. For out-of-hand eating, most people choose sweet, but the sour ones can be dipped in a chutney to offset the sourness. Soak tamarind fruit or pulp in water to loosen the seeds. Boil a while for sanitation. Strain, sweeten and drink. Beware. Tamarind is a laxative.
Jason Taylor
Link is in the article intro, but here it is in case you missed: https://cooking.nytimes.com/recipes/12602-spicy-corn-pakoras-with-mango-...
Beth
I used tamarind concentrate - 1?0z diluted in 2oz of warm water - it was fine
Gabriela
I didn't have tamarind, and replaced it with pomegranate paste. I also replaced the sugar with honey. It was great.
S
This sounds delicious, but it is not chutney. This is raw mango chunks tossed with a dressing - more like a chaat or a quick pickle. To be a chutney, the mangoes must be diced much smaller and the whole thing simmered until the fruit softens a little and the flavours blend. I am Indian origin, have grown up eating chutneys and chaat and have made these innumerable times. Chutney is like a dip and the tiny pieces or shreds facilitate dipping. 1/2 inch dice of mangoes don't facilitate dipping
Marina
How long it can be saved in the fridge?
Anika
I just had this with Gena Hamshaw's recipe for Aloo Gobi and the two of them together were divine. I added both generous amounts of cilantro and mint and I am glad I did. The herbs really make this sing. Cannot wait to have more of for lunch tomorrow.
EHSMD
Very good and easy! I subbed pomegranate molasses (didn’t have tamarind) and used frozen mango, but otherwise followed recipe, minus the mint. Yummy with T**der J's mini samosas, also a good dipping sauce for the chicken dumplings. Will make again.
julie
This was delicious! BUT, I did change the recipe. Another commenter mentioned that this recipe isnt really chutney, and I kind of agree. So I prepared the recipe as written and then simmered it for about 15 min, and finally I mashed some of the mixture. That made it very jammy and more of a chutney texture and taste (to me). But if you want it fresh and crunchy, it’s still yummy.
Melinda
We live in rural area, so I had no access to tamarind. After some research, I used 2T Worcestershire sauce. After tasting, that was a bit too much, so I added a dash of fish sauce, a bit of honey and added more (3-4T) lime juice. And then (I know, I know) I simmered it for awhile until it thickened. That seemed to balance the flavors and it was pretty wonderful. I know that’s not entirely the recipe, but if you, like me, have no tamarind, it was a good workaround. Off to find tamarind online!
Paula
This is so delicious. I did not have tamarinds but purchased tamarind paste to make the juice. So many flavors mixing together. Will make this over and over
Marina
Fantastic recipe with the corn pakoras. I didn't have fresh so used frozen mango which worked fine, and with extra tamarind.
AC
Cut sugar by 2/3
Beth
I used tamarind concentrate - 1?0z diluted in 2oz of warm water - it was fine
S
This sounds delicious, but it is not chutney. This is raw mango chunks tossed with a dressing - more like a chaat or a quick pickle. To be a chutney, the mangoes must be diced much smaller and the whole thing simmered until the fruit softens a little and the flavours blend. I am Indian origin, have grown up eating chutneys and chaat and have made these innumerable times. Chutney is like a dip and the tiny pieces or shreds facilitate dipping. 1/2 inch dice of mangoes don't facilitate dipping
CJ Brandes
This recipe is SO GOOD. I made it to go along with Amandeep Sharma's NYT Butter Chicken recipe, and it was a perfect addition. I bought tamarind juice in a can at the store, and since it already had added sugar, I only used 3 TBS brown sugar because I was nervous that it would be too sweet. It turned out to be perfect with the adjustment. I would say this makes 6 generous servings, depending what you're eating with it. Leftovers in the fridge, and I'm hoping it will have kept for lunch today.
Cora
Used fresh tamarind pulp(accessible here in Costa Rica) in baggie of about 1/2 cup. Used 3/4 cup of water, & cut the brown sugar to 5 tablespoons. Will be great with tuna, chicken or pork.
Anika
I just had this with Gena Hamshaw's recipe for Aloo Gobi and the two of them together were divine. I added both generous amounts of cilantro and mint and I am glad I did. The herbs really make this sing. Cannot wait to have more of for lunch tomorrow.
JoAnn
Where I live it is much easier to buy Tamarind concentrate. It would be helpful if recipes could include quantities for this, along with how much water to use to dilute the concentrate.
Marina
How long it can be saved in the fridge?
Gabriela
I didn't have tamarind, and replaced it with pomegranate paste. I also replaced the sugar with honey. It was great.
Tom Hu
I made this with fresh tamarind pods I found at Whole Foods. I never cooked with tamarind before, so, I wasn't sure if the resulting paste was what you normally get if you buy tamarind pulp already prepared. But there wasn't much sourness in my homemade tamarind paste, so, I had to add some with red wine vinegar to get the sweet-and-sour flavor that chutneys should have. Overall a delicious chutney. Next time I'll buy the already-prepared tamarind paste, too much work.
BotanyBoy
If you live where it is grown, you buy either sweet tamarind or sour tamarind pods or paste. For out-of-hand eating, most people choose sweet, but the sour ones can be dipped in a chutney to offset the sourness. Soak tamarind fruit or pulp in water to loosen the seeds. Boil a while for sanitation. Strain, sweeten and drink. Beware. Tamarind is a laxative.
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