Tamarind chutney

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This powerful chutney is a necessity for me when eating slightly sweet and spicy food, such as samosas, lentil dishes and hot curries.


  • ½ teaspoon cumin seeds
  • 175 g coconut sugar, shaved
  • 75


Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Stir coconut sugar and tamarind pulp into water over low heat until sugar has dissolved, then stir in remaining ingredients. Simmer gently for 10 minutes until mixture thickens.

Cool. Spoon into jars and seal. Keeps for 2 months.