Fresh tamarind and onion chutney Recipe

A quick and easy sweet and sour dipping sauce for seafood

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Onion(s) : 1 whole
  • Caster sugar : 50 g
  • Tamarind paste : 100 g
  • Fresh coriander : 20 leaf
  • Water : 100 ml


  • ETAPE 1

    Place the water in a saucepan together with the sugar. Warm and stir until the sugar has dissolved. Allow to cool before adding the tamarind paste.

  • ETAPE 2

    Peel and finely dice the onion. The finer the better - add to the tamarind and stir well.

  • ETAPE 3

    Place in a ramiken and scatter a few coriander leaves before serving with your chosen dish or as part of a thali.

Chef's tip

«This is a fresh chutney so will not keep for long. 3 -4 days in the refrigerator should be fine.»

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