Onion and Tamarind Chutney

Preparation info
  • makes about

    1.5 kg

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

When I make this chutney, what I am aiming for are a texture and consistency just firm enough to let me spread it on slices of cucumber, or a piece of bread or toast, but at the same time soft enough for the chutney to be served as a dipping sauce. The apples help to provide this texture, and of course they give an extra dimension of flavour.