We did not care for this recipe. It was way too sweet and way too spicy. It did not thicken. The worst was the flavor though...not at all authentic to any Indian foods and flavors we have eaten. All we could taste was sugar and cayenne.

Not bad, but not great. Did not thicken after one hour, still, like others, had to add one tablespoon of cornstarch.

Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spices in the oil for long enough to really smell all of those spices. If you add the water too soon, you'll lose some of the flavor. I used onion powder in place of the asofe...(spice I can't even spell). Like some of the other reviews mentioned, I couldn't get the sauce thick enough without a little cornstarch. I actually simmered it for about an hour to reduce it, but still ended up adding a little cornstarch (teaspoon dissolved in hot water?), which made it a perfect consistency. Seriously, you can't buy stuff this good.

This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it didn't thicken for me at all after the 20-30 min. When cooled it was just the consistency of the tamarind chutney at the restaurants. I also added one star anise, broken up, an ingredient I saw in another tamarind recipe and I thought it enhanced the flavor. I added it at the end with the cornstarch after taste testing and thinking it needed something extra. Overall a great tamarind chutney.

i had to add some cornstarch at the end because it wouldn't thicken, maybe i put in too much water, but the end result was great. thanks!

Delicious! I substituted onion powder for the asafoetida, and everyone still thought it was as tasty as any they'd had in a restaurant.