Mango and Sweet Tamarind Chutney

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Mango and Sweet Tamarind Chutney
Serves 6
Also known as an Indian date, Tamarind is the fruit of a tall shade tree native to Asia and Northern Africa and widely grown in India. The large (about 4 inch long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. In Thailand it is called makham wan and is eaten fresh as a snack. In Vietnam it is called me ngot. Tamarind may also be used as a base for delicious raw or cooked chutneys, its fruity acidity combining well with sugar, chilies and other flavors. This recipe combines Tamarind with mango and a touch of onion, garlic, fresh ginger and curry to make a delicious accompaniment to grilled chicken, pork or steak type fish.
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  1. 3 Red Mango, peeled, cut 1/2 inch diced
  2. 2 Tbsp. Sesame Oil
  3. 1⁄2 cup Red Onion, cut in 1/4 inch dice
  4. 6 Tamarind Pods, seeded, Pulp ONLY
  5. 2 tsp. Jalapeno Pepper, seeded, minced
  6. 2 Limes, juiced
  7. 1 tsp. Garlic, fresh, minced
  8. 1⁄4 cup Brown Sugar
  9. 1 tsp. Ginger, fresh, minced
  10. 1 tsp. Curry Powder
  11. 1⁄2 cup Raisins, whole
  12. 1 cup Water
  13. 1⁄4 cup Green Onions, cut 1/4 inch pieces
  14. 2 Tbsp. Cilantro Leaves, chopped
  1. Mash or mince tamarind pulp.
  2. In a saucepan, heat sesame oil and saute red onion, jalapeno, garlic, ginger, raisins and green onions for 5 minutes or until softened.
  3. Add all remaining ingredients and simmer for 10 to 15 minutes to partially cook and soften the mango, reduce the liquids to a syrup and to meld all the flavors together.
  4. Serve warm or cold.
  1. Store covered and chilled for up to 3 weeks.
Nino Salvaggio