apple tamarind chutney sweetened with date and jaggery
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Apple Tamarind Chutney Recipe {sweetened with Date & Jaggery}

A sweet, sour and spicy chutney made with apple, tamarind and chilli. Great as an accompaniment to meals or as a dipping sauce.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Chutney
Cuisine: Mauritian
Keyword: apple chutney, tamarind, tamarind chutney, tamarind compote
Author: Teenuja Dahari -


  • 2 apples I used Canadian Cortland apples
  • 60 g tamarind pulp with seeds [1/4 cup], if deseeded use 2 tablespoons
  • 1 cup hot water
  • 12 deglet noor dates or 8 medjool dates, pitted
  • ¼ cup jaggery finely crumbed, adjust to taste (substitute with other unrefined sugar or sweetener)
  • ¼ teaspoon salt
  • ¼ teaspoon whole cumin seeds or ¼ teaspoon ground cumin
  • Small piece of whole dried red chilli or ¼ teaspoon chilli powder optional or you may substitute with sweet paprika*
  • Water as required to cook

*Paprika will give the chutney a nice warm reddish brown hue.


    • Place the tamarind pulp in a bowl and cover with the hot water. Leave aside to soak.
    • Meanwhile, pit the dates if they are not pitted. Cut them into small pieces.
    • Scrape the jaggery block or chop (or grate) it into fine crumbs.
    • Peel and core the apples. Then grate or finely chop them.
    • By now the tamarind should be soft enough and the water cool enough. Go in with your fingers and smoosh the tamarind in the water to break the pulp. As the pulp dissolves into the water, the seeds will be separated. Either scoop out the seeds with your hand or use a sieve and pass the tamarind juice through it. Press the seeds and unwanted fibres to extract the maximum amount of juice. Keep the tamarind juice aside for now. (Check out our video on how to deseed and prepare tamarind pulp).
    • Heat a pan on medium temperature. Add in the cumin seeds and roast for one minute. If using ground cumin, only roast for about 20 seconds. Pour in the tamarind juice followed by all the rest of the ingredients.
    • Stir and mix everything together well. Then cover and simmer for about 45 minutes or until the apples have melted into the sauce. Occasionally add more water as needed to continue cooking the sauce and avoid it from burning. You may cook the sauce for less time if you like some bits of apple to remain whole.
    • Taste and adjust the sugar or chilli depending on how you like it.
    • Allow to cool and transfer into a jar. Keep refrigerated for up to a month.
    • Serve with snacks or as an alternative to bbq sauce or other marinade.



    Depending on how you intend to use the sauce, you may also process this chutney in a blender with a little water to produce a smooth sauce.
    Aside a dipping sauce, this chutney can be used in various ways — as alternative to barbecue sauce or as a sauce base in stir fries. Stay tuned to see what else we use this sauce for.
    Link to original recipe - Apple Tamarind Chutney Recipe -