My F&W
quick save (...)

Sweet-and-Sour Tamarind Chutney

  • ACTIVE: 10 MIN
  • SERVINGS: Makes about 1/2 cup
  • FAST
  1. 2 cups water
  2. 1/2 cup tamarind paste (4 ounces; see Note)
  3. 2 tablespoons sugar
  1. In a medium saucepan, combine the water, tamarind paste and sugar and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer until the liquid has reduced by half, about 20 minutes. Strain the tamarind through a coarse sieve, pushing on it with a rubber spatula to release all of the paste from the seeds.
Make Ahead The chutney can be refrigerated for up to 4 days. Notes Tamarind paste is available at Indian markets. Serve With Red Potato and Green Pea Samosas.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.