Tamarind chutney

Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus
By Gary Rhodes
Tamarind chutney
  • Rating:
  • Cook Time: 12 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 200 g tamarind pulp, from a block or a packet
  • 375 ml water
  • 100 g 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


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 its 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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