Make Low-Carb Tamarind Chutney (Better Than Store-Bought!)
This low-carb tamarind chutney embodies a perfect harmony of sweet, tangy, and spicy flavours without white sugar. Crafted from tamarind paste, monk fruit sweetener, and a touch of xanthan gum, it’s a delightful, healthy twist on a classic South Asian condiment, perfect for elevating your dishes, from samosas to my Rutabaga Dahi Puri Street Food Recipe!
Ingredients
- 4 tbsp Tamarind seedless
- 2 cups Hot water
- ½ cup Monk fruit sweetener adjust to taste
- 1-2 tbsp Date Syrup (optional) Liva brand works well with this recipe
- ½ tsp Salt
- 1 tsp Chili powder
- ½ tsp Cumin powder
- ½ tsp Xanthan gum
Instructions
- In a bowl, add the tamarind pulp and pour the hot water over it. Let it sit for about 30 minutes to soften and loosen any leftover seeds. The mixture may start to look murky, and this is normal as the tamarind softens.
- Strain the mixture into a saucepan. Using a spoon, press the tamarind through the sieve to extract as much pulp and liquid as possible, then scrape the back of the sieve to collect all the stuck pulp. Discard any seeds or fibrous bits left behind.
- Once strained, add chilli powder, salt, cumin, sweetener, and about 1–2 tablespoons of date syrup (if using). I sometimes like to include the date syrup for added sweetness. Stir and bring to a gentle boil over medium heat.
- Let it simmer for about 5 minutes to slightly reduce.
- Turn off the heat. Gradually sprinkle in the xanthan gum while whisking vigorously to avoid lumps. Continue whisking until it’s fully blended and gently thickened.
- Allow the chutney to cool completely, as it will continue to thicken. Pour into a container for serving at room temperature or store in the fridge for up to a week.
Notes
Recipe size: 1 cup Carbs: 40g Fibre: 8g Net Carbs: 32g
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