Tamarind Chutney

Michelle served the Garden Greens Pakoras with Tamarind Chutney.


This Tamarind Chutney is fantastic with pakoras, samosas or papadam.


  • 1/4 package tamarind pulp (dried cake)
  • 2 cups water
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt


Source: adapted from Indian cooking by Beverly Leblanc


011Place the tamarind and water in a heavy bottomed pan on high heat and bring to a boil.Reduce the heat to the lowest setting and simmer for 25 minutes, stirring occasionally to break up the tamarind pulp.
046Transfer the tamarind pulp to a strainer sit on top of another pot.

Use a wooden spoon to push the pulp through.

051Scrap the pulp from the bottom of the strainer into the pot.
053Stir in the cayenne, sugar and salt.

Continue simmering for an additional 10 minutes or until the desired consistency is reached. Let cool slightly, then stir in extra sugar or salt if desired.

Place in container with lid and chill for up to 3 days or freeze.

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