Yasmin's Tetul Chutney (Tamarind Chutney)

    1 hour

    Tamarind can be prepared in countless ways to make chutneys. This recipe makes the chutney quite sweet. The chutney is delicious by itself, but can be served with snacks, such as pakoras, samochar, pooris or shingaras. I personally like to have tetul chutney with daal and rice for lunch.


    Dhaka, Bangladesh
    12 people made this

    Serves: 7 

    • 8 tetul ( tamarind) pieces
    • 500 khejur er gur ( palm date jaggery)
    • water as needed

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Wet the tamarind pieces in a bowl with 1 cup water for 30 minutes.
    2. Pour the tamarind extract mixed water through a sieve on a bowl. Squeeze the tamarind flesh on to the sieve so that the tamarind extract comes out as much as possible.Set aside on a bowl.
    3. Pour the tamarind extract on a cooking pot and add the palm date jaggery. Mix and stir frequently on low heat for 30 minutes until the mixture turns into a jelly form.
    4. Set aside to cool down.


    Do not use high heat as it will burn the extract.

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