Spicy Tamarind Chutney
1
- Prep Time10 min
- Total Time15 min
- Makes1 3⁄4 cups
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.
Ingredients
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
Instructions
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.
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