I picked up some tamarind paste when we visited Chgo John (from the Bartolini Kitchens) last summer and he took us to his favourite Asian shops. I’m sure this paste can be purchased in any number of Asian stores in Toronto, but the romance of bringing back an exotic ingredient was just too strong to ignore. Everytime I use this paste (and any number of other amazing ingredients I procured during that visit) I think fondly of our visit with John that day.
If you haven’t tried tamarind, I strongly urge you to do so, it is quite a flavour experience unlike anything else you’ve ever tried.
The tamarind paste was used as a sauce for the onion bhajis I made for the recent Indian feast for our neighbours.
Tamarind Chutney for Onion Bhajis
Makes about 1/3 cup
- 1 teaspoon concentrated tamarind paste
- 2-4 tsp sugar
- 1/2 tsp red chili powder
- 3 dried apricots (original recipe called for papaya powder which I did not have)
- 1 cup water
Directions:
- In a small heavy bottom sauce pan, add the tamarind paste, apricot and sugar. Add about 1 cup of hot water to it and heat to a boil until the tamarind paste dissolves and the apricot is mushy. Blend well with an immersion blender. Strain out any hard bits from the tamarind paste.
- Add chili powder and mix well. Boil until all of the water evaporates and you are left with a thick rich sauce.
[…] Tamarind Chutney […]
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Did you know I LOVE tamarind chutney?! Well I do! and what a fabulous memory link for you. I like to toast a pinch or two cumin seeds and roughly grind them for a tamarind chutney – gives it another level of warmth. x
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Hi Clare, thanks so much for your comment, I’m glad I hit the right note for you with this post. The cumin addition sounds quite lovely and would really backup the cumin in the bhajis, thanks for the tip.
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I never make chutneys and it’s something I really should make more of, especially as we’re so fond of dipping in anything! Tamarind and I have not come to terms as of yet. Sometimes I find the flavor overpowering and other times I enjoy it. It’s such a distinct flavor. Mike and Mr. N seem to enjoy it, they both tend to like bold flavors in their dishes. Have a great holiday Eva! I hope you and JT have a wonderful Christmas and an even more fantastic New Year!
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Thanks so much Kristy, I know what you mean about the flavour, it can be a bit overwhelming if not used in the right proportions. I hope you and Mike and the little ones have a fantastic Christmas, the kids must be beside themselves with excitement.
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Your chutney sure sounds delicious, so creative.
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Thanks so much Norma, it went very nicely with the Bhajis.
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I’ve never used tamarind, Eva, but does your chutney ever look good. I need to expand my horizons a bit. Thank you for the mention. I was just in that spice shop on Tuesday buying supplies. I cannot enter it without thinking of that shopping trip and lunch. What a nice time that was! Next time, Eataly!!!
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I am so glad you enjoyed the day as much as we did, the field trip to your favourite stores was wonderful. I look forward to checking out Eataly with you.
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This will be getting made. I love tamarind but even I have a tunnel vision when it comes to using it.
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Hi David, I’m going to search your blog on how you’ve used it in the past.
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That looks so flavorful and rich!
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Hi Greg, it was quite delicious, thank you .
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I’m so bummed – I wish I’d bought some tamarind paste before I left France… I FINALLY saw it at our local store but I thought I’d have no chance to use it before we left and we ended up throwing so much out. I’ve still never tried it – I really want to. Your chutney looks so nice… I can’t really imagine the flavour at all, but it looks so rich!
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I love tamarind, Eva, but I buy it in a kind of square thick paste piece, which has to be diluted in hot water and sieved afterwards. The big advantage is that it keeps for years in the fridge.
Your dip sounds really great and reminds me of my recent London trip where I had the most delicious chutneys ever.
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Thanks so much Sissi, London is quite famous for its love of Indian foods. I’ve tried the tamarind block before but wanted the convenience of the paste.
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I have some wonderful tamarind sauce in the pantry but I might need this chutney too. I might be able to live on onion bhajis.
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Ooh I’ve never made tamarind chutney but it’s so simple and straightforward thanks to your recipe Eva! 😀
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An interesting recipe… I use tamarind paste, mainly in stir fries.
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I’ve not thought of using it in stir fries Lizzy, thanks for the tip.
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I love tamarind paste and use it often. Thai ingredients are quite easy to source here in Sydney. I love the look of your chutney and can imagine it going very well with your onion bhajis – that certainly was quite a feast! xx
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Thanks so much Charlie.
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Delicious, Eva. I bet the chili gives your chutney a kick. 🙂
I have a jar of commercially prepared tamarind-date chutney which is amazing with samosas, potstickers and wontons. I even used it on my crab rangoon when I made them ages ago. When it’s finally used up I should try making my own though I’m probably going to use the dried tamarind block rather than the concentrate paste for texture and because I thought there was a bit of a metallic taste in the brand I bought.
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Thank you Maria, I’ve had the block as well but wanted to try the paste instead because of convenience.
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I’ve actually had the block and now have the paste/extract like you use. I think I’ll go back to buying the block though as I think the flavour is a lot stronger and I don’t mind just making up a little batch of the paste as I need it. The drink I made with it was VERY nice.
By the way I used my tamarind-date chutney in a shrimp preparation I think you might enjoy. It’s a great party dish or appetizer.
http://a-boleyn.livejournal.com/161085.html#
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Your chutney sounds terrific. Tamarind was used in many dishes when we lived in Santo Domingo…I love its flavor.
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Hi Karen, how interesting, I will search its use in the DR to see how you would have experienced it.
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This sounds amazing. Thanks for sharing.
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Welcome to my blog and thank you for your comment.
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A gourmet sauce, Eva. I like tamarind a lot…can’t wait to give it a try. Bet it would be great to be used as a marinade.
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Hi Angie, I love the idea of using this sauce as a marinade, very clever.
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Stunning! I will have to learn to make this! 🙂
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Thank you kindly.
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Wow, Eve – stunning!
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Hi Keith, thanks so much for the lovely compliment.
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