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Spicy Tamarind Chutney

1

  • Prep Time10 min
  • Total Time15 min
  • Makes1 3⁄4 cups
A plate of bammy (cassava cakes) drizzled with 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.

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

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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