Sugar-Free & Date-Free Tamarind Chutney
Ingredients
- Tamarind pulp/paste – 50 g
- Erythritol – 100 g
- Water – 1½ cups
- Bay leaf – 1
- Coriander powder (dhaniya) – 1 pinch
- Roasted cumin powder – 1 tsp
- Dry ginger powder (saunth) – ½ tsp
- Red chili powder – ½ tsp
- Kala namak (black salt) – ½ tsp
- Regular salt – ¼ tsp, or to taste
Instructions
- Extract the pulp (15 min): Soak the tamarind in 1½ cups hot water for 15 minutes. Mash by hand or with a fork, then strain through a fine-mesh sieve, scraping the bottom to collect all the thick pulp.
- Combine everything off the heat: In a saucepan (off the heat), combine the tamarind liquid, water, erythritol, bay leaf, and all spices. Whisk until fully mixed. (Mixing off the heat prevents dry ground spices from scorching or turning bitter against a hot pan surface, and allows the sweetener to dissolve easily before cooking.)
- Boil, taste & adjust: Place the pan over medium heat, bring to a boil, then simmer, tasting and adjusting sour/sweet/spice levels. Add water if it thickens too much — aim for a slightly thin consistency, which drizzles best over chaat.
- Cool & store: Once balanced and at your preferred consistency, remove from heat, discard the bay leaf, and let cool completely before serving.
Erythritol & Storage Tip
- Pure erythritol can form tiny crunchy crystals as it cools. Stir in a little warm water when reheating to bring the consistency back.
Serving suggestion:
- Best with fresh sprout salad (hyper link) or any cut salad to make it sweet and spicy. Or as air fried chaat with crispy gluten-free air-fried puri (hyper link) or spooned over crunchy air-fried besan sev (hyper link).
Estimated Nutrition:
- Total batch ~135 kcal | Per tablespoon (15 ml): ~5–6 kcal, 0g fat, 1.2g net carbs, 0g protein
As a tip/note: Enjoy this chutney in moderation—while low in calories, erythritol is best used sparingly to gently satisfy sweet cravings.