Spicy Tamarind Chutney


  • Prep Time10 mins
  • Total Time15 mins
  • Makes1 3⁄4 cups
Spicy Tamarind Chutney

Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark

A versatile, sweet and spicy dipping sauce. The fresh cilantro cools the palate and offers an herbaceous finale.


  • 1 tsp coconut oil

  • 4 dried red Thai chilies

  • 3/4 cup no-sugar-added frozen and sieved tamarind paste

  • 1 1⁄3 cups roughly chopped cilantro

  • 10 cloves garlic, peeled

  • 1 tbsp maple syrup

  • 1 1⁄2 tsp kosher salt


  • In a medium skillet on medium-high, heat oil. Add chilies and cook, turning often, until darkened, 3 to 4 min. Set aside to cool slightly, 3 min.

  • Add chilies, tamarind, cilantro, garlic, maple syrup and salt to a food processor or blender. Process until combined. If needed, add 1 to 2 tbsp water to help blend to a chunky consistency.

  • Drizzle this chutney over cassava cakes for a little heat and sweetness. Get the recipe for Cassava Cakes here.

Kitchen tip

Tamarind paste comes fresh or frozen; with or without sweetener; sieved or with pulp and pits included. If you can’t find sieved paste for the chutney, one with pulp and pits will work; just sieve the pits out.

This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr. Find the full menu here