Sweet-and-Sour Tamarind Chutney
- ACTIVE: 10 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: Makes about 1/2 cup
- 2 cups water
- 1/2 cup tamarind paste (4 ounces; see Note)
- 2 tablespoons sugar
- 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 AheadThe chutney can be refrigerated for up to 4 days.
NotesTamarind paste is available at Indian markets.
Serve WithRed Potato and Green Pea Samosas.