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Tamarind and Carrot Chutney

Tamarind is a tart-flavoured pulp that comes from the tamarind tree. It is an important ingredient in Asian cooking and popular for making chutneys in Indian cooking. It is easily available in Asian food stores and can be bought as a bottled puree ready for use or as a pulpy solid that has to be prepared. I prefer to prepare it myself as the results are much better. This chutney is a particular favourite of ours and it is fantastic with Pakoras and Bhajjias.


• 200g pack of tamarind
• 1 tsp salt
• 1 tsp chilli powder
• 1 tsp sugar
• 2 1/2 cups water
• 1 small carrot (peeled and finely grated)
• 1/4 Small onion (finely chopped)
• 1 tsp finely chopped fresh corriander




Tamarind and Carrot Chutney


• Break up the tamarind into small pieces. Place the first five ingredients into a sauce pan and bring to boil and simmer for 20 minutes.
• Allow mixture to cool and then sieve it thoroughly discarding all the seeds.
• Add the remaining ingredients and mix.
Garnish with coriander leaves and grated carrot.
Serve with savoury dishes as a dip.


You may use the ready made bottled tamarind if you wish. Alternatively make a large quantity and store in a bottle for home use.

Store in the fridge or freeze.

With Kind Permission Chilli International Magazine


Eat, drink, and be merry, for tomorrow ye diet.
(William Gilmore Beymer)

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