Name: How to make Tamarind Chutney
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 160 teaspoons
Cuisine: Caribbean
Ingredients: 300g Tamarind Fruit with seeds (shells removed); 1 large Garlic Clove Minced; 1 large Seasoning Pepper Minced; 1 large Leaf Chadon Beni Minced; 200g Brown Sugar; 700 ml Water; Black Pepper to taste

Front shot of one jar of Tamarind Chutney

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Tamarind chutney sauce is an iconic condiment accompanying most Trini street foods and is known for its tangy, sweet, and sour flavor. Whether drizzled over Trinidad Doubles, Aloo Pies, or for Pholourie ball dunking, Tamarind Chutney is finger-licking goodness.

Before you begin, it is important to determine if you are using Sweet or Sour Tamarind, as this will change the amount of sugar added during the final cooking process. In addition to this, although this recipe uses freshly shelled fruit with its seeds, you can use fruit pulp to make the cooking process easier.

Equipment Needed

Digital Food Kitchen Scale

Glass Measuring Cups

Glass Storage Container

Sifter

Author: Rachel Ottier-Hart

Prep Time

15 mins

Cook Time

45 mins

Total Time

60 mins

Serves

160 teaspoons

Ingredients

300g Tamarind Fruit with seeds (shells removed)
1 large Garlic Clove Minced
1 large Seasoning Pepper Minced
1 large Leaf Chadon Beni Minced
200g Brown Sugar
700 ml Water
Black Pepper to taste

Instructions

Place the tamarind fruit into a saucepan with water and boil for 20 min.

Using a slotted spoon, scoop out some of the fruit to see if the seeds are separating from the pulp easily. If not, boil for another 20 min.

Once you can easily see the seeds falling away from the pulp, it is time to remove the pot from the heat and begin the straining process.

Place a strainer into a large bowl and, using a slotted spoon remove the fruit from the saucepan into the strainer, leaving any leftover liquid in the saucepan.

Now take the back of a wooden spoon to press and work the fruit back and forth in the strainer to separate the fruit pulp from the seeds. If using seedless pulp, you still have the option to strain for a more smooth consistency with the final product.

Once the seeds have been removed, and the pulp strained, return the pulp to the saucepan with the leftover liquid.

Add the garlic, seasoning pepper, and chadon beni to the pot and stir to combine.

Simmer the mixture on low to medium heat until you have reached a syrup-like consistency adding more water if necessary.

As you have arrived at the desired consistency, SLOWLY add 25g of sugar at a time, tasting each time until your preferred sweetness is achieved.

Add black pepper to taste.

Remove from heat and allow to cool before placing into a jar, bottle, or container. Stays fresh longer if refrigerated in between use but can be left out once monitored for freshness regularly.

Use it as a condiment or dipping sauce to your heart's desire!

How to make Tamarind Chutney

Ingredients

Instructions

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