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Sweet and Sour Chutney Recipe

Sweet and sour chutney is a delightful blend of tangy and sweet flavors. It's a versatile condiment that pairs well with many dishes. This easy recipe brings together a mix of tamarind, dates, and a hint of cumin for an exciting burst of flavor.

Sweet and Sour Chutney Recipe

Photos of Sweet and Sour Chutney Recipe

Tamarind extract and dates are the key ingredients of this recipe. Tamarind extract, often sold as concentrate, can be found in the international aisle of many supermarkets or in Asian/Indian grocery stores. It's known for its tangy flavor. Dates, on the other hand, provide a natural sweetness to the chutney.

Ingredients for Sweet and Sour Chutney

Tamarind extract: A tangy, sour pulp from the tamarind tree. Used frequently in Indian and Southeast Asian cuisines.

Brown sugar: Adds a rich sweetness, with a hint of molasses flavor.

Water: Helps to dilute the strong flavors and bring the ingredients together.

Dates: These are dried fruits that add natural sweetness to the chutney.

Cumin seeds: Adds an earthy, warm flavor to the chutney.

One reader, Cad Brink says:

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The sweet and sour chutney recipe is a game-changer! The blend of tamarind, brown sugar, and dates creates a delightful explosion of flavors. It's the perfect accompaniment to any dish, adding a burst of tangy sweetness. I highly recommend trying it out - you won't be disappointed!

Cad Brink

Techniques Required for Making Sweet and Sour Chutney

How to prepare sweet and sour chutney: This involves blending tamarind extract, brown sugar, water, dates, and cumin seeds in a food processor until smooth.

How To Make Sweet and Sour Chutney

The contrasting flavors of brown sugar and tamarind go very well in this sweet and sour chutney recipe. Serve alongside meats, rice, or beans.

Preparation: 1 minute
Total: 1 minute



  • 1tbsptamarind extract
  • 1tbspbrown sugar
  • ¼cupwater
  • 4dates,pitted and chopped
  • 1tspcumin seeds


  1. Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.


  • Calories: 81.54kcal
  • Fat: 0.16g
  • Saturated Fat: 0.01g
  • Monounsaturated Fat: 0.08g
  • Polyunsaturated Fat: 0.02g
  • Carbohydrates: 21.62g
  • Fiber: 1.76g
  • Sugar: 18.89g
  • Protein: 0.58g
  • Sodium: 2.87mg
  • Calcium: 23.96mg
  • Potassium: 191.22mg
  • Iron: 0.63mg
  • Vitamin A: 2.05µg
  • Vitamin C: 0.11mg

Crucial Technique Tip for Sweet and Sour Chutney Recipe

When making the sweet and sour chutney, it's important to remember that the balance of flavors is key. If you find the chutney too sweet, add a little more tamarind extract to increase the sourness. Conversely, if it's too sour, add a bit more brown sugar. Also, soaking the dates in warm water before blending can make them softer and easier to blend, resulting in a smoother chutney.

Time-Saving Tips for Making This Chutney Recipe

Prep ahead: Chop and measure all ingredients before starting the recipe to save time during the cooking process.

One-pot wonders: Choose recipes that require minimal pots and pans to reduce cleanup time.

Batch cooking: Make a larger quantity of the chutney and store it in the refrigerator for future use, saving time on preparation later.

Organized workspace: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.

Substitute Ingredients For Sweet and Sour Chutney Recipe

  • tamarind extract - Substitute with 1 tablespoon of lime juice mixed with 1 tablespoon of brown sugar: Tamarind extract has a tangy and sour flavor, which can be replicated with a mixture of lime juice and brown sugar to achieve a similar sweet and sour taste.

  • brown sugar - Substitute with jaggery or palm sugar: Jaggery or palm sugar can be used as a substitute for brown sugar in a sweet and sour chutney recipe to provide a natural sweetness with a hint of caramel flavor.

  • water - Substitute with apple juice or pineapple juice: Apple juice or pineapple juice can be used instead of water to add a fruity sweetness and enhance the overall flavor profile of the chutney.

  • dates - Substitute with dried apricots or prunes: Dried apricots or prunes can be used as a substitute for dates to add a natural sweetness and a slightly tangy flavor to the chutney.

  • cumin seeds - Substitute with coriander seeds: Coriander seeds can be used as a substitute for cumin seeds to provide a similar earthy and aromatic flavor to the sweet and sour chutney.

Essential Tools for Making Chutney

  • Food processor: A food processor is a versatile kitchen appliance that can be used for blending, chopping, pureeing, and mixing ingredients. It is perfect for creating smooth and consistent textures in recipes such as chutneys.
  • Mixing bowl: A mixing bowl is essential for combining and blending the ingredients together. It provides a spacious and convenient vessel for mixing the sweet and sour chutney ingredients effectively.
  • Measuring spoon: Measuring spoons are used to accurately measure and portion out small amounts of ingredients, ensuring the right balance of flavors in the sweet and sour chutney.
  • Blender: A blender can be used as an alternative to a food processor for blending the ingredients into a smooth chutney. It is efficient in creating a uniform texture.
  • Saucepan: A saucepan may be used to heat the chutney ingredients gently, especially when dissolving the sugar and tamarind extract in water to create a syrupy consistency.

Storing and Freezing Sweet and Sour Chutney

  • Once the chutney has cooled to room temperature, transfer it to an airtight container or jar with a tight-fitting lid. This will help preserve its freshness and prevent any contamination.

  • If you plan to use the chutney within a week or two, you can store it in the refrigerator. It will keep well for up to 2 weeks when refrigerated properly.

  • For longer storage, you can freeze the sweet and sour chutney. Pour the chutney into freezer-safe containers or resealable bags, leaving some headspace for expansion during freezing. Label the containers with the date of preparation.

  • When freezing, it's a good idea to portion the chutney into smaller quantities that you can easily thaw and use as needed. This way, you won't have to defrost a large batch every time you want to enjoy the chutney.

  • Frozen chutney can be stored for up to 6 months. When you're ready to use it, thaw the chutney in the refrigerator overnight or at room temperature for a few hours.

  • Once thawed, give the chutney a good stir to redistribute any separated ingredients. If you find that the consistency has changed slightly after freezing and thawing, you can blend it again briefly to achieve a smoother texture.

  • Always use clean utensils when scooping out the chutney to maintain its hygiene and prevent the introduction of bacteria.

  • If you notice any signs of mold, off-smells, or significant changes in color or texture, it's best to discard the chutney to avoid any potential food safety risks.

How To Reheat Leftover Chutney

  • Reheat the sweet and sour chutney in a saucepan over low heat, stirring occasionally until it reaches the desired temperature. This method ensures even heating and prevents the chutney from burning or sticking to the bottom of the pan.

  • For a quick and easy reheating option, transfer the leftover chutney to a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat the chutney, as it may cause the sugars to caramelize and alter the flavor.

  • If you prefer a fresher taste, you can add a splash of water or a squeeze of lemon juice to the chutney while reheating it on the stovetop or in the microwave. This will help to revive the flavors and thin out the consistency if it has thickened during storage.

  • For a more adventurous approach, try incorporating the leftover sweet and sour chutney into a new dish. Spread it on top of grilled or roasted meat, use it as a dipping sauce for samosas or spring rolls, or mix it into a stir-fry for an extra burst of flavor.

  • If you have a large quantity of leftover chutney, consider freezing it in smaller portions for later use. To reheat frozen chutney, thaw it in the refrigerator overnight and then follow one of the above methods to heat it through. Freezing the chutney will help to preserve its quality and flavor for up to 3 months.

Interesting Fact About Sweet and Sour Chutney

Tamarind extract is a popular ingredient in many cuisines and is known for its sweet and sour flavor profile. It is often used in chutneys, sauces, and marinades to add a tangy and fruity taste to dishes.

Is Making Chutney at Home Cost-Effective?

This sweet and sour chutney recipe is highly cost-effective for a household. The ingredients are affordable and easily accessible, making it a budget-friendly addition to any meal. With the tangy flavor of tamarind and the natural sweetness of dates, this chutney offers a delightful balance that enhances a wide range of dishes. The approximate cost for a household of 4 people is minimal, making it an excellent choice for those looking to elevate their meals without breaking the bank. Overall Verdict: 9/10

Is This Chutney Recipe Healthy or Unhealthy?

The sweet and sour chutney recipe, while flavorful, may not be the healthiest option due to its high sugar content from the brown sugar and dates. The recipe also lacks nutritional diversity, as it primarily consists of sweet ingredients without any significant sources of vitamins, minerals, or fiber.

However, the recipe does have some redeeming qualities:

  • Tamarind extract is a good source of antioxidants and may aid in digestion
  • Cumin seeds are known for their anti-inflammatory properties and may help boost immunity
  • Dates provide some fiber and essential minerals like potassium and magnesium

To make this chutney healthier, consider the following suggestions:

  • Reduce the amount of brown sugar or replace it with a natural sweetener like honey or maple syrup
  • Add fresh fruits or vegetables to the chutney, such as apples, onions, or bell peppers, to increase its nutritional value and fiber content
  • Incorporate spices like ginger or turmeric, which have anti-inflammatory properties and may provide additional health benefits
  • Serve the chutney alongside a balanced meal that includes lean proteins, whole grains, and plenty of fruits and vegetables

By making these adjustments, you can enjoy the delightful taste of sweet and sour chutney while also reaping the benefits of a more nutrient-dense condiment.

Editor's Opinion on This Sweet and Sour Chutney Recipe

This sweet and sour chutney recipe is a delightful balance of flavors. The tamarind extract provides a tangy kick, while the brown sugar and dates add a natural sweetness. The cumin seeds bring a warm, earthy undertone to the chutney. Blending these ingredients creates a smooth and versatile chutney that can be used as a dipping sauce, marinade, or condiment. It's a perfect accompaniment to a variety of dishes, adding a burst of flavor to every bite.

Enhance Your Sweet and Sour Chutney Recipe with These Unique Side Dishes:

Grilled Pineapple with Chili Lime Glaze: Grilled pineapple with a zesty chili lime glaze is the perfect accompaniment to the sweet and sour chutney. The smoky flavor of the pineapple pairs beautifully with the tangy chutney.
Sesame Ginger Glazed Carrots: Sesame ginger glazed carrots are a delightful side dish to serve with the sweet and sour chutney. The earthy sweetness of the carrots complements the bold flavors of the chutney.
Coconut Curry Shrimp: Coconut curry shrimp is a delectable main dish that pairs wonderfully with the sweet and sour chutney. The creamy coconut curry sauce enhances the tangy sweetness of the chutney.
Mango Avocado Salad: A refreshing mango avocado salad is the perfect side dish to serve alongside the sweet and sour chutney. The creamy avocado and juicy mango provide a delightful contrast to the chutney's flavors.

Similar Recipes to Sweet and Sour Chutney

Spicy Mango Salsa: Combine diced mango, red onion, jalapeno, cilantro, and lime juice for a refreshing and spicy salsa.
Garlic Parmesan Roasted Vegetables: Toss mixed vegetables with olive oil, minced garlic, parmesan cheese, and Italian seasoning, then roast until tender and golden brown.
Honey Mustard Glazed Salmon: Whisk together honey, Dijon mustard, and soy sauce to create a sweet and tangy glaze for baked or grilled salmon fillets.
Berry Cobbler: Mix fresh or frozen berries with sugar and lemon juice, then top with a buttery biscuit dough and bake until bubbly and golden brown.

Perfect Main Courses and Desserts to Pair With Chutney

Main Courses:
Grilled Salmon: Marinate the salmon in a zesty lemon and herb mixture before grilling to perfection. Serve with a side of roasted vegetables for a healthy and satisfying meal.
Mushroom Risotto: Sauté a variety of mushrooms with garlic and shallots before adding arborio rice and slowly incorporating warm broth until creamy. Finish with a sprinkle of fresh herbs and grated parmesan for a comforting and indulgent dish.
Chocolate Mousse: Indulge in a velvety smooth and decadent chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The rich and creamy texture will melt in your mouth, leaving you craving for more.
Strawberry Cheesecake: Savor the luscious combination of creamy cheesecake filling and sweet, tangy strawberry topping. Each bite is a delightful contrast of flavors and textures, making it the perfect dessert to end any meal.

Why trust this Sweet and Sour Chutney Recipe:

This recipe offers a delightful balance of flavors, combining the tangy essence of tamarind extract with the natural sweetness of brown sugar and dates. The addition of cumin seeds brings a warm, earthy undertone to the chutney. The use of these fresh, wholesome ingredients ensures a rich and authentic taste that will elevate any dish. Trust in the simplicity and purity of these ingredients to create a sweet and sour chutney that will undoubtedly impress your taste buds.

Share your thoughts and experiences with making Sweet and Sour Chutney in the Cooking Techniques forum section.
How long does the sweet and sour chutney last?
The sweet and sour chutney can be stored in an airtight container in the refrigerator for up to two weeks.
Can I adjust the sweetness of the chutney?
Yes, you can adjust the sweetness by adding more or less brown sugar to suit your taste preferences.
What can I serve the sweet and sour chutney with?
This chutney pairs well with various dishes such as samosas, pakoras, grilled meats, or even as a dipping sauce for snacks.
Can I make this chutney in advance?
Absolutely! This chutney can be prepared in advance and stored in the refrigerator until ready to use.
Is there a substitute for tamarind extract?
If tamarind extract is not available, you can use lemon juice as a substitute for a slightly different flavor profile.

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