Tamarind Chutney
By America's Test KitchenPublished on October 3, 2007
Yield
Serves 24 (Makes about 1 cup)
Ingredients
4 ounces tamarind paste or pulp2 cups boiling water ½ cup packed light brown sugar or dark brown sugar
Before You Begin
You cannot substitute tamarind concentrate here; for more information on buying tamarind, see tamarind options in related content. For an accurate measurement of boiling water, bring a full kettle of water to boil, then measure out the desired amount. Serve with Indian-Style Turnovers.
Instructions
- Following the instructions on tamarind options in related content, soak and rehydrate the tamarind paste in the boiling water until softened, about 30 minutes. Push the tamarind mixture through a fine mesh strainer into a small saucepan, to remove the seeds and fibers and extract as much pulp as possible.
- Stir in the sugar and bring to a boil. Reduce to a simmer, and cook until the mixture is the consistency of maple syrup, about 15 minutes. Cool to room temperature before serving, about 1 hour. (The chutney can be refrigerated in an airtight container for up to 4 days.)
Yield
Serves 24 (Makes about 1 cup)Ingredients
4 ounces tamarind paste or pulp
2 cups boiling water
½ cup packed light brown sugar or dark brown sugar
Ingredients
4 ounces tamarind paste or pulp
2 cups boiling water
½ cup packed light brown sugar or dark brown sugar
Ingredients
4 ounces tamarind paste or pulp
2 cups boiling water
½ cup packed light brown sugar or dark brown sugar
Before You Begin
You cannot substitute tamarind concentrate here; for more information on buying tamarind, see tamarind options in related content. For an accurate measurement of boiling water, bring a full kettle of water to boil, then measure out the desired amount. Serve with Indian-Style Turnovers.
Instructions
- Following the instructions on tamarind options in related content, soak and rehydrate the tamarind paste in the boiling water until softened, about 30 minutes. Push the tamarind mixture through a fine mesh strainer into a small saucepan, to remove the seeds and fibers and extract as much pulp as possible.
- Stir in the sugar and bring to a boil. Reduce to a simmer, and cook until the mixture is the consistency of maple syrup, about 15 minutes. Cool to room temperature before serving, about 1 hour. (The chutney can be refrigerated in an airtight container for up to 4 days.)
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