Sweet Tamarind Chutney


3 Tbsp. Smak Dab Curry Dijon Mustard
1 tsp. Metro Chef Jerk Rub
2 tsp. Mango White Balsamic Vinegar
2 c. water
1 1/8 c. white sugar
3 Tbsp. tamarind paste


Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolate brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

*Tested in East Indian Cooking Class

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