This sweet and tangy tamarind raisin chutney is a no-cook, five-minute condiment: raisins, tamarind concentrate, ginger, and cayenne blended into a dark, glossy spoonful. It's the classic Indian dipping sauce that makes every fried snack taste finished.
Get ready to elevate your snack game with the most irresistible condiment you’ll ever make in under five minutes! This Sweet and Tangy Tamarind Raisin Chutney is a flavor explosion in a jar. Forget store-bought versions; this no-cook recipe blends the natural sweetness of raisins with the zesty punch of tamarind and a gentle kick of spice. It’s the perfect vibrant, luscious dip for everything from crispy samosas to savory chaat. Let’s blend up some magic!
Ingredients
• 1 cup / 145g raisins
• 1 Tbs / 20g (0.71 oz) tamarind concentrate
• 6 to 8 Tbs / 90 to 120ml (4.1 fl oz) water, plus more as needed
• ½ tsp / 1g (0.04 oz) ground ginger
• ¼ tsp / 0.5g (0.02 oz) cayenne pepper
• ¼ tsp / 1.5g (0.05 oz) salt
Instructions
1. Combine all —raisins, tamarind concentrate, water, ground ginger, cayenne pepper, and salt—in a high-speed blender or food processor.
2. Purée the mixture until completely smooth, stopping to scrape down the sides of the container as necessary to ensure there are no lumps.
3. Check the consistency. If the chutney is too stiff, add more water, one tablespoon at a time, and blend again until it is thick but easily spreadable.
4. Use the chutney immediately, or transfer it to an airtight container and refrigerate. It will stay fresh for up to two weeks.
Nutritional Information
• Yields: Approx. 1½ cups
• Serving Size: 1 Tablespoon (15 ml / 0.5 fl oz)
• Highlights: Naturally sweetened with fruit, fat-free, and packed with the tangy, antioxidant-rich benefits of tamarind.
Pro Tips
• For an ultra-smooth consistency, soak the raisins in hot water for 15-20 minutes before blending. Be sure to drain them well.
• Adjust the flavors to your liking. Add a touch of jaggery or maple syrup for more sweetness, or an extra pinch of cayenne for more heat.
• Tamarind concentrate is a very thick, dark paste with a pungent, tart flavor. Look for it in specialty stores or the international aisle of your supermarket.
• Freeze extra chutney in an ice cube tray for perfectly portioned amounts. Once frozen, transfer the cubes to a freezer bag for long-term storage.
FAQ
Q: Is this tamarind raisin chutney vegan and gluten-free
A: Yes, this chutney is naturally vegan and gluten-free. All ingredients listed are plant-based and do not contain gluten. It’s a perfect condiment for a wide range of plant-based diets. We always recommend checking the label of your tamarind concentrate to ensure it is free from any non-vegan additives or cross-contamination.
Q: What can I use instead of tamarind concentrate
A: If you don’t have tamarind concentrate, you can use seedless tamarind pulp. Soak a small, golf-ball-sized piece of tamarind pulp in about 1/2 cup (480 ml) of hot water for 20 minutes. Mash it well and strain the liquid through a sieve. Use this tamarind water in place of the concentrate and water in the recipe, adjusting the quantity to achieve your desired tanginess.
Q: What vegetarian dishes pair well with this sweet tamarind chutney
A: This chutney is incredibly versatile in vegetarian cooking. It’s the perfect dip for fried snacks like samosas, kachoris, pakoras, and spring rolls. Drizzle it generously over chaat dishes like aloo tikki, dahi vada, and bhel puri. You can also use it as a sandwich spread or a glaze for grilled paneer or tofu.
Q: How can I make this chutney without a high-speed blender
A: If you don’t have a high-speed blender, you can still achieve a great result. Soak the raisins in hot water for at least 30 minutes to soften them completely. Drain them well, then use a regular blender or food processor. You may need to blend for a longer period and scrape the sides more frequently to get a smooth consistency.
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Sweet and Tangy Tamarind Raisin Chutney (No-Cook)
Ingredients
Method
- Combine all —raisins, tamarind concentrate, water, ground ginger, cayenne pepper, and salt—in a high-speed blender or food processor.
- Purée the mixture until completely smooth, stopping to scrape down the sides of the container as necessary to ensure there are no lumps.
- Check the consistency. If the chutney is too stiff, add more water, one tablespoon at a time, and blend again until it is thick but easily spreadable.
- Use the chutney immediately, or transfer it to an airtight container and refrigerate. It will stay fresh for up to two weeks.
- Adjust the flavors to your liking.
- Add a touch of jaggery or maple syrup for more sweetness, or an extra pinch of cayenne for more heat.
- Freeze extra chutney in an ice cube tray for perfectly portioned amounts.
- Once frozen, transfer the cubes to a freezer bag for long-term storage.
