A quick and easy sweet and sour dipping sauce for seafood
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.
Peel and finely dice the onion. The finer the better - add to the tamarind and stir well.
Place in a ramiken and scatter a few coriander leaves before serving with your chosen dish or as part of a thali.
«This is a fresh chutney so will not keep for long. 3 -4 days in the refrigerator should be fine.»