Name: Tamarind chutney
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Makes 2 x 500 ml (17 fl oz/2 cup) jars
Cuisine: Sri Lankan
Ingredients: 1 onion, finely chopped; 150 g (5½ oz) ghee; 10 cm (4 inch) knob of fresh young ginger, peeled and thinly sliced; 2 tablespoons black mustard seeds; 350 ml (12 fl oz) white vinegar; 450 g (1 lb) tamarind pulp; 1 teaspoon chilli flakes; 2 fresh curry leaf sprigs, leaves picked; 1 teaspoon salt; 5 garlic cloves, crushed; 650 g (1 lb 7 oz) raw sugar

Preparation info

Makes
2 x 500 ml
jars

Difficulty
Easy
Ready in
1 hr 45

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Tamarind chutney is like the subcontinent’s Vegemite – delicious as a condiment and great when added to a curry to thicken and enhance the flavours.

Sweet but tart, and sometimes very sour, the flavour of tamarind is potent, so a little goes a long way, which is why it is often mixed with sugar, and/or diulted, to mellow its strong taste. Tamarind makes a great base for sauces, marinades and stews.