Tamarind Chutney Recipe

Learn how to make your very own homemade tamarind chutney from scratch using a handful of ingredients. This chutney is really easy to make, delicious sweet, sour and tangy at the same time.

Course Extras

Cuisine Trinidad and Tobago

Prep Time 25

Cook Time 25

Total Time 50

Servings Jar

Calories 469kcal

Author Charla

Ingredients

box of tamarind (14oz) see notes
3½ cups water (828ml)
2 tablespoon chadon beni minced
3 garlic cloves minced
2 teaspoon onion minced
½ teaspoon ginger minced
½ cup raw cane sugar
1 scotch bonnet to taste
½ teaspoon black pepper
¼ teaspoon pink salt

Instructions

Pour the water into a medium sized saucepan and bring to the boil.
Carefully add the tamarind and reduce the heat to medium.
Use a whisk to stir until the tamarind begins to breakdown and separate from the seed(s) (this should take several minutes).
Skim off any foam that develops through the above step.
Remove the saucepan from the stove.
Use a mesh sieve to strain off the tamarind liquid and separate the seeds (discard the seeds) into another medium saucepan.
Use a spoon to push down and in a back and forth motion to extract more tamarind from the seeds.
On medium heat, add the chadon beni, garlic, onion, ginger, scotch bonnet and raw cane sugar to a saucepan that has the tamarind.
Continue to simmer while stirring for 10 minutes.
Do a taste test and black pepper and pink salt to taste.
Remove from the stove and allow to cool.
Store in a sterilised mason jar and keep refrigerated.

Notes

- You can purchase fresh tamarind in a box, I get the red box that's from Thailand.

- You need roughly 20 tamarind pods to make this recipe.

- If you can't find tamarind pods then you can use tamarind blocks with the seeds, you will need 2-3 blocks.
- Don't forgot to pair the chutney with the Pholourie too.

- Don't use tamarind concentrate or anything that comes in a sauce bottle/jar because it will already have additional ingredients.

- Make sure to store the chutney in sterilised mason jars.

- The chutney will have a short shelf life (1-2 weeks) because it doesn't contain any preservatives.
- If you want more of a sour/tart chutney then use ¼ cup of sugar instead.

- You can half the recipe, if you only need a small quantity of chutney (this also saves on excess waste).

- How sweet and spicy that you would like your chutney is subjective so I sugguest doing a taste test and adjusting according to your preference.

Nutrition