Tamarind chutney
By: Gary Rhodes From: Rhodes Across The Caribbean
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Tamarind chutney
- Prep time:
- 10 mins
- Cook time:
- 12 mins
- Serves:
Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus
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Ingredients
- 200g tamarind pulp, from a block or a packet
- 375 ml water
- 100g granulated sugar
- ¼ tsp Black peppercorns, ground
- 2 cloves Garlic, finely chopped
- 1 Scotch bonnet pepper, seeds removed, finely chopped
- 2 tsp ground Cumin
- 1 tsp cornflour
- 2 tbsp chopped coriander leaves, optional
Method
1. Combine the tamarind with the water and simmer for 5 minutes, mashing the pulp against the sides of the pan as it softens.2. Stir in the sugar, season with salt and pepper, and add the garlic, chilli and cumin. Simmer for 5 minutes, stirring occasionally.
3. Leave the chutney to cool slightly before pushing through a wire sieve to remove any stones and fibre. Reheat the chutney over a gentle heat.
4. Dissolve the cornflour in 3 tablespoons of cold water and stir in 1 tablespoon of the warm tamarind mixture. Add to the pan and thicken over a low heat for 2-3 minutes. The chutney should be thick enough to coat the back of the spoon. If it’s too thick, add a dash of water to let the consistency down.
5. Serve at room temperature with cocoa-rubbed fish or sahiena.
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Latest Comment
This chutney is delicious, very nice when stirfries with chicken as well.