Sweet-and-Sour Tamarind Chutney

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  • Servings: Makes about 1/2 cup

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  • 2 cups water
  • 1/2 cup tamarind paste (4 ounces; see Note)
  • 2 tablespoons sugar

How to make this recipe

  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.


Tamarind paste is available at Indian markets.

Contributed By Published November 2003

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