Tamarind Chutney with Shallots and Dried Chiles

Preparation info
  • Makes About

    1 Cup

    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About


  • 2 or 3 dried red chiles
  • shallots
  • 1 tablespoon fish sauce
  • ¼


In Pakkoku, a household of fabulous cooks (see “‘Tribal Woman,’”) showed me another take on tamarind sauce. Make the tamarind liquid as above. Soak 2 or 3 dried red chiles in warm water for 20 minutes, then drain, remove the stems and seeds, and mince; or pound to a paste in a mortar. Stir into the tamarind liquid along with a scant ½ cup thinly sliced sh