Reviewed: Apr. 14, 2012

Really good! Like some others, I had to add a bit of flour to thicken it up

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Reviewed: Feb. 3, 2012

good recipe but its very bitter...but there are not many recipes on here for this type of sauce that I can find. I would possibly recommend less tarmarind

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pixiebstix

Reviewed: Oct. 21, 2011

This is really fantastic. It is our go to chutney!

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madjockmcferson

Reviewed: Aug. 25, 2011

This was delicious, although I agree with some of the other reviews that it is a bit thin. I will use less than 2c. water next time.

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LoriD

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

Reviewed: Nov. 22, 2010

This chutney turned out delicious! Just like in a restaurant. I recommend using medium-low heat; the spices are very aromatic and really can be overwhelming on a higher heat. I found the 1/2 tsp of cayenne pepper was a bit lost once the chutney was cooled and served. If you like spice, increase to 3/4 or 1 tsp. Instead of 1 1/8 cups white sugar, I used 1 cup jaggery and five pitted dates. I, too, used about a tsp of corn starch dissolved in a few tbsp of water to thicken the sauce, but the next day the chutney was more jelly-like than I'd have liked, so I recommend using 1/2 tsp of corn starch or omitting it altogether. I used onion powder instead of the asafoetida powder, and I omitted the fennel seeds because I don't care for fennel. I also found it would have benefited from a quick run through the hand blender as it was quite chunky and near the end was a little difficult to use as a sauce, and was more like a jam.

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Zoe

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 27, 2010

I REALLY loved this recipe. The tamarind can be found at most Asian food markets and I mix my own garam masala it is very simple to do yourself. I did not use the asafoetida, it is not important. I like that this really is to taste so if you want it hot add more pepper, or sweet add more sugar. This is my third time making it and it is perfect! Mine comes out perfect, if yours is too thin after 15 min you may not have added enough tamarind. You can always just add more.

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Krystle

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

Living In: Indian Head, Maryland, USA

Reviewed: Oct. 1, 2010

OMG!!!! YUMMY!!! was looking for "stuff" to put this on while it was cooling! I had a tamarind "block" so I probably used twice as much tamarind as the recipe calls for. Tangy, sweet, spicy- perfect: had it with onion pakora's as a start to our Indian meal. Of Note: recipe states makes 1 & 1/4 cups of chutney. Cook it down to this point and you wont need any cornstarch or such. Also use the cold plate method to check for consistency. Simply put a saucer in the fridge, when you think your sauce is done, put a small amount (1/4 t.) on the cold plate and place back in fridge. Wait a minute and check. If it is how you like it, pull from the heat or cook longer. Thanks for a simple recipe addition to my Indian arsenal, one more sauce I will never have to buy again. PS: Tamarind is a popular ingredient in Mexican cooking. Try those grocery stores for it. Hing or Asafoetida is an Indian staple, if you can't find it add a 1/4 t of garlic powder as a sub.

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Flying A

Cooking Level: Expert

Reviewed: Dec. 31, 2009

DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids literally ran screaming from the kitchen and I finished cooking with a dish towel over my nose and mouth. I really think the heat is too high on this because I made something similar later on at a lower temp and didn't have anything like this happen. I'm still giving this four stars though because this is the best tamarind chutney I've ever tasted. If you don't have access to tamarind paste (I'm talking to you, my fellow rural Iowans!) then you can make a delicious substitute using 1 tablespoon each of dried, chopped apricots, dates and prunes. Pour boiling water on them and let them soak for fifteen minutes and then drain and puree them with one tablespoon lemon juice.

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Citrus Punch

Home Town: Wilton, Iowa, USA

Reviewed: Dec. 28, 2009

This recipe was very good. We really liked the sweet and spicy. It did not thicken very well and next time I will use a bit of cornstarch too but the flavor was great. I'll definitely be making it again.

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N_ZINGA

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 6, 2009

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.

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