Kolkata style tamarind chutney

Kolkata is a city in West Bengal, India. It is known as the “Garden City of India”. It is the capital of the state of West Bengal.

Kolkata is the capital city of West Bengal, India. Located in the southeastern part of the country, it is known for its cultural heritage, industries, and proximity to the Bangladesh border. Kolkata is also known as the “City of Joy” and is often called the “Kolkata of the East”.

Tamarind is one of the oldest concentrated sources of vitamins A and C in the world. The green, thorny fruit, which looks like a date and grows on a tree in tropical regions across India, is used in many different dishes.

Among various tamarind chutneys, this is my favorite sweet chutney. This dish came from a Calcutta-based acquaintance who generously shared it with me. I created this sweet tamarind chutney, which is unique and delicious. This chutney differs from my previous chutney in that it has green chilies and coriander leaves. You’ll need tamarind pulp for this, so purchase dried tamarind that’s red in color rather than black, since it won’t give you a nice color. I added sugar and other spices to my delicious chutney according to my preferences. The easiest method to determine the flavor is to taste it and adjust the spices to our preferences. Meethi chutney is another name for this delicious tamarind chutney. Samosas, chaat, chips, pokaras, and other snacks may be served. This delicious tamarind chutney isn’t like any of the others I’ve made (meethi chutney). I kept it in an airtight jar and frozen it for 1 to 2 months. It may also be refrigerated for up to 2 weeks and used as needed. Tamarind chutney should have a pouring consistency, not a thick one. When it cools, it thickens and tightens, therefore maintain the consistency thin when cooking to prevent it thickening. This delicious chutney is made with a unique roasted spice. Sprinkle this spice combination on top of the sweet chutney whenever you use it; it gives additional flavor and taste to the meal, such as dahi ballae.




  • Stir often; this delicious chutney should be neither thick nor thin.
  • The chutney may be frozen in a box or in an ice cube tray.
  • Always taste and inspect the sweet chutney to determine if additional sugar is required.
  • Green chilies may be added to taste.
  • Curries and chutneys may be made using the remaining tamarind.
  • Turn off as soon as you’ve achieved the desired uniformity.
  • If the chutney gets too thick, add a little warm water and thin it down to your desired consistency.


Tamarind is a fruit native to tropical Asia, and is used extensively in Indian cuisine. It is a sour, semi-divine and generally sour fruit, and is known as “Indian date” in the West. Apart from use in curries, tamarind is also popular in sweet dishes like this chutney that is very popular in the states of West Bengal and Odisha. The chutney is vibrant in color and tastes sweet and sour, and is a great dish to serve at parties. It is also a good accompaniment for fish and meat. The sweetness of the chutney makes it ideal for summer when the weather is hot.. Read more about khajur imli chutney in gujarati and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.