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Active Time
15 min
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Total Time
15 min
Use a block of Asian (Thai) tamarind rather than the Indian kind. It's usually thicker, softer, and easier to work with.
Ingredients
Makes about 3/4 cup
Special Equipment
Step 1
Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
Step 2
Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
Step 3
*Available at Indian markets and Kalustyan's (800-352-3451).
Sweet tamarind chutney can be made 2 days ahead and chilled, covered.
Leave a Review
Reviews (5)
Back to TopBeing Indian, my family loves bhel puri. I make the chutney with dates, whole red chillies, cumin and tamarind pulp that you get at any the Indian store.
gbarreto
5/28/2015
一个可爱的,可爱的配方。就完美了。Although I purchase my jaggery at my favorite Indian food store online at www.indianfoodsco.com.
Anonymous
CA
7/26/2009
Excellent with just about everything! It made quite a bit and I froze it to use as marinade in the future. Served it at my bookclub and they all wanted the recipe! Yum!
qsadie
vancouver
6/22/2008
I suggest using the Thai tamarind cooking concentrate. That way you don't have to mess with separating the seeds from the paste.
loclive
11/27/2006
One of the very key ingredients in this chutney is grated ginger. Add about 2 tsp of it while cooking the sauce. Another ingredient is rock salt (called Kala namak in hindi). Add about 1/2 tsp.
Anonymous
Bangalore, India
9/9/2004
