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Home > Recipes > Chutneys, Pickles and Relishes > Tamarind chutney

Tamarind chutney

Submitted by: Kelly M

Date submitted: 11 August 2012 at 07:05:01

Cover Recipe: "Tamarind chutney."

Tamarind chutney

Total Time:

22 minutes

Originaly Yeild:

4 servings




200 g,  tamarind pulp

375 ml,  water

100 g,  sugar

0.25 tsp,  black peppercorns, ground

2 medium,  garlic, finely chopped

1 medium,  scotch bonnet pepper, seeds removed, finely chopped

1 tsp,  ground cumin

1 tsp,  cornflour


  1. Combine the tamarind with the water and simmer for 5 minutes, mashing the pulp against the sides of the pan as it softens.
  2. Stir in the sugar, season with salt and pepper, and add the garlic, chilli and cumin. Simmer for 5 minutes, stirring occasionally.
  3. Leave the chutney to cool slightly before pushing through a wire sieve to remove any stones and fibre. Reheat the chutney over a gentle heat.
  4. Dissolve the cornflour in 3 tablespoons of cold water and stir in 1 tablespoon of the warm tamarind mixture. Add to the pan and thicken over a low heat for 2-3 minutes. The chutney should be thick enough to coat the back of the spoon. If it’s too thick, add a dash of water to let the consistency down.
  5. Serve at room temperature with cocoa-rubbed fish or sahiena

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