Tamarind Chutney with Roasted Peanuts and Jaggery
A sweet and tangy tamarind chutney balanced with roasted peanuts and jaggery, ideal as a dip or accompaniment for snacks. This indian-inspired snacks ready in about 15 minutes pairs tamarind paste, water, grated jaggery (or brown sugar) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1/2 cup tamarind paste
- 1 cup water
- 1/3 cup, grated jaggery (or brown sugar)
- 1/4 cup, coarsely ground roasted peanuts
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 1/4 tsp black salt
- 1/4 tsp ginger powder
Instructions
- Step 1: In a saucepan, combine 1/2 cup tamarind paste and 1 cup water over medium heat. Stir gently and bring to a simmer.
- Step 2: Add 1/3 cup grated jaggery to the tamarind liquid and stir until fully dissolved and the mixture thickens slightly, about 5 minutes.
- Step 3: Stir in 1/4 cup coarsely ground roasted peanuts to add texture and nutty flavor.
- Step 4: Season the chutney with 1 tsp cumin powder, 1/2 tsp red chili powder, 1/2 tsp salt, 1/4 tsp black salt, and 1/4 tsp ginger powder, mixing well to blend the spices.
- Step 5: Remove from heat and let the chutney cool to room temperature; it will thicken more as it cools.
- Step 6: Serve as a dipping sauce with samosas, pakoras, or drizzled over chaat dishes.
Frequently asked questions
How long does Tamarind Chutney with Roasted Peanuts and Jaggery take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind Chutney with Roasted Peanuts and Jaggery?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Tamarind Chutney with Roasted Peanuts and Jaggery?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind Chutney with Roasted Peanuts and Jaggery for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind Chutney with Roasted Peanuts and Jaggery?
Indian snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
