Use a block of Asian (Thai) tamarind rather than the Indian kind. It's usually thicker, softer, and easier to work with.
Sweet tamarind chutney can be made 2 days ahead and chilled, covered.
Recipe information
Total Time
15 min
Yield
Makes about 3/4 cup
Ingredients
Special Equipment
Preparation
Step 1
Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
Step 2
Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
Step 3
*Available at Indian markets and Kalustyan's (800-352-3451).
