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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.
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