Make Low-Carb Tamarind Chutney (Better Than Store-Bought!)

Last updated on October 24th, 2025

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!

Sugar-Free Tamarind Chutney (Sweet, Tangy & Spicy!)

This tamarind chutney is sugar-free yet strikes the perfect balance of sweetness, tanginess, and spice. It’s an actual flavour bomb that instantly enhances any snack. You’ll want to drizzle it on everything, from samosas to my Rutabaga Dahi Puri Chaat (Street Food), which offers a low-carb twist on a beloved street food classic.

I’ve wanted to try making tamarind chutney for ages, but never got around to it. Now that I have, I can’t believe how easy it is! This version is so simple and fresh that I’ll definitely be making it at home from now on instead of reaching for the store-bought version.

Why You’ll Love Low-Carb Tamarind Chutney

• This chutney is low-carb and sugar-free so it will not spike blood sugar levels and may help you stay within your daily carb intake.
• For this recipe, I use seedless tamarind pulp for convenience, so there’s no need to shell whole tamarind pods!
• Perfect balance of flavours: sweet, spicy, and tart.
• Thickens beautifully with xanthan gum (no sugar needed).
• Great for dipping, it stores well and enhances any snack or chaat (Indian snack).

My First Time Making Tamarind Chutney

This was actually my first attempt at making tamarind chutney from scratch, and I was pleasantly surprised by how straightforward it was! I like mine on the thicker side, but you can stir in a splash of water if you want it runnier.

The flavour is unbeatable, so much fresher than anything you’ll find in a jar from the store. While testing this recipe, I made it specifically to pair with some samosas, which is a popular combination you’ll often find in South Asian restaurants.

What is Tamarind?

If you’re new to tamarind, it’s a tangy, dark brown fruit that grows in long pods, commonly used in South Asian, African, and Latin cuisines. The pulp has a naturally sweet and sour flavour,  kind of like a mix between dates and citrus, and is often used to add depth to other chutneys, curries, Thai dishes and marinades.

Tamarind Paste

For convenience, I use tamarind pulp already extracted from the pods and packaged, which saves a lot of time compared to soaking whole tamarind pods. I usually go with the Verka brand, which is labelled seedless, though you may still find the odd seed or fibrous strand, so soaking and straining is always worth it.

Tamarind Concentrate

You can also use tamarind concentrate, which is stronger in flavour, so you’ll need less and can dilute it with water to taste.

Store-Bought Tamarind

There are also store-bought tamarind chutneys, but most contain a lot of added sugar, mainly jaggery, a traditional, unrefined cane sugar with a rich, molasses-like flavour. It’s delicious but definitely not low-carb, so I prefer to make my own version using monk fruit sweetener, which fits perfectly into my low-carb lifestyle.

Is Tamarind Chutney Low-Carb?

Tamarind itself isn’t completely low in carbs; instead, it’s a fruit pulp that naturally contains some fruit sugars. However, because only a small amount is used to make chutney and it’s diluted with water, it can still fit into a low-carb lifestyle in moderation. 

Moreover, traditional tamarind chutney thickens naturally as the sugar or jaggery (which is unrefined cane sugar) cooks down, giving it that rich, sticky texture. Since low-carb sweeteners don’t caramelize or thicken in the same way, I use monk fruit sweetener for sweetness, and then add xanthan gum to achieve that same glossy, syrupy consistency, without the sugar or carb spike.

Carbs and Servings Homemade Low-Carb Chutney

This recipe makes about 1½ cups of chutney in total, with roughly 40 grams of total carbs and 8 grams of fibre, giving you around 32 grams of net carbs for the entire batch.

under 2g net carbs per tablespoon

• 1.7g of carbohydrates
• 0.3g of fibre
• 1.3g of net carbs

That means one tablespoon of chutney comes out to just about 2 grams of net carbs, not bad for a condiment that brings such a burst of tangy, sweet flavour!

Ingredients and Notes

With these ingredients, including the optional date syrup, you have complete control over the level and type of sweetness of this chutney, while maintaining its perfect balance of sweet, tangy, and spicy flavours.

• Tamarind paste (seedless): This key ingredient provides the signature tanginess and rich, dark flavour that forms the chutney’s base.
• Monk fruit sweetener: A natural, low-carb alternative to sugar, this brings the needed sweetness to balance tamarind’s tartness.
• Date syrup (optional): Adds extra natural sweetness and a hint of caramel flavour, for those who want a deeper, more complex sweetness in their chutney.
• Salt: Enhances the overall flavour, making the sweet, tangy, and spicy notes pop.
• Chilli powder: Adds warmth and a subtle kick, contributing to the chutney’s traditional spicy character.
• Cumin powder: Provides earthy, toasty undertones that round out the chutney’s flavour profile.
• Xanthan gum: Acts as a thickener, giving the chutney a glossy, cohesive texture without the need for added sugar or starches.
• Hot water: I use hot kettle water to soften the tamarind pulp, which helps extract maximum flavour and achieve the ideal consistency.

How to Make Low-Carb Tamarind Chutney

1. 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.
2. 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.

3. 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.
4. Let it simmer for about 5 minutes to slightly reduce.
5. 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.

6. 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 2 weeks.

Best Tips and Suggestions

Following these tips will create a delicious and visually appealing low-carb chutney that everyone will love!

• Using store-bought tamarind pulp saves extra time in manually extracting the pulp from the pods.
• Strain most of the pulp/water mixture until only the seeds or fibres remain. The pulp helps to create a thicker chutney consistency,
• I like my chutney on the thicker side, but add a splash of water if you prefer it runnier.
• Add a little grated ginger for warmth or a touch more sweetener to balance the tang.
• Stir in yogurt at the end for a creamy twist with added protein and fat.
• This chutney works great with samosas, kachoris, pakoras, grilled meats, or chaat, especially my Rutabaga Dahi Puri Chaat (I know I keep mentioning that, but you have to try it, so good! )

Low-carb Tip:

I use monk fruit sweetener because it has a clean, natural sweetness without the cooling aftertaste some other low-carb sweeteners (like erythritol) can have. It also dissolves well in liquids, making it ideal for sauces and chutneys. If you prefer, you can substitute allulose for an even silkier texture. Just note that it’s slightly less sweet, so adjust to taste.

How to Store Homemade Low-Carb Chutney

Once cooled, store the chutney in a glass jar or airtight container in the refrigerator for up to 2 weeks.
You can also freeze it in small portions (like in an ice cube tray) and thaw as needed, perfect when you want just a little for dipping or a flavour boost to your meal.

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Plated Focus Sources and Inspiration

• Nutritional info for Tamarind adapted from Healthline
• Additional reading:
  
  • Tamarind – Wikipedia