Although also called a “chutney,” this is really a smooth sauce. As with other tamarind recipes in this book, I use tamarind concentrate rather than going through the hassle of reconstituting fresh pods or dried paste.
2teaspoonsdark brown sugar
1teaspoon ground cumin
¼teaspoonfennel seeds, ground
2clovesgarlic, finely chopped
1 small Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped
2tablespoons finely chopped shado beni or cilantro leaves
Combine the tamarind concentrate and hot water in a bowl and allow to cool. Stir in the remaining ingredients.
Serve as a condiment with Shark and Bake, Meat Patties, or any other savory turnover or fritter. Store in a glass jar with a tight lid.