Spicy Tamarind Chutney

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10 min


15 min


1 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 sweet and spicy dipping sauce versatile enough to be shared on every dish from the menu. The fresh cilantro helps cool your palate and offers an herbaceous finale.—Suzanne Barr


  • 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


  1. 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.
  2. 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 Bammy (Cassava Cakes) here.

Pantry note: 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.