Tamarind Chutney Recipe - Tasty Tuesday's | CaribbeanPot com

Learn how to make tamarind sauce or tamarind chutney as it's called in Trinidad and Tobago. A condiment for popular street foods such as pholourie, aloo pie and doubles. Join Chris De La Rosa of CaribbeanPot.com as he shows you his quick and easy recipe for making this lovely tamarind condiment with a sweet and tangy flavor and a hint of heat from scotch bonnet peppers.
For this tamarind chutney you'll need...
12-14 tamarinds
1/2 scotch bonnet pepper diced
1/2 onion diced
2 scallions diced
2 tablespoon chopped shado beni (or cilantro)
1/2 teaspoon salt (see note below)
2 tablespoon brown sugar
2 cloves garlic (diced or crushed)
2 1/2 cups water + 1 cup
1/2 lime (juice)
Note - depending on how tart (sour) your tamarind is you may need a bit more salt and brown sugar
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[@nlbhaduri]

Thank you for the detailed explanation of handling the tamarind pods! Cheers!

[@sylvievicenza179]

Merci merci merci! I was looking for a sauce recipe and had find something that was scaring me. Then find yours, you make it so much easy to understand. My pan is now cooling outside on the terrace (in Italy). I LOVE trying things from all over the world and have given your web site link to my hubby. I told him you will be is next best friend! Ciao ciao

[@jccarey4585]

Your recipes & your personality always make me smile😊 and miss the Caribbean. Thanks for your great recipes and for bringing back great memories

[@MrNawfsideVet]

u never fail... used this and cucumber chutney for my curry chana doubles..amazing

[@chickcove]

In the US I would find packages of tamarind pulp or jars of tamarind paste in Indian or Pakistani markets. In Mexico I see it as you show, hadn't known how to use it, and I appreciate how clearly you demonstrate what to do with these pods. Very helpful!

[@galukya1]

Greetings to you and yours Chris. I am from Belize and as a child and an adult, I love eating tamarind. I particularly like chutney and must try this. Thanks as always for sharing.

[@traveltheworld8374]

Delicious sauce I've made this and it's amazing yes flavor for days man. Lol.

[@thesapphireempress9635]

Tamarinds are one of my favorite fruits; they have one of the most unique and underused tastes in the food world. I will eat a whole box by myself if someone doesn't stop me. I'm thinking about making this and pouring it over some fresh basmati rice as a side dish.

[@salimahmohammed8791]

That's so true

[@natashasingleton7125]

Can't wait for the polori recipe!!! Keep em coming Chris

[@mslillievanillie]

Flavour for days! I always see a lady selling tamarind so thanks for putting this idea in my head! love this with saltfish accra/fritters

[@doreenvernon8392]

Love your accent Chris , love your cooking presentation.

[@DiorizellaEC]

Hi! I like the recipe. I'm from Puerto Rico and I love tamarind.

[@judysammy6486]

Chris as a child my mom would leave the seeds in and we use to shoot seeds out of our mouth at each other those were fun days

[@savitrirampersad5600]

I am definitely going make recipe.

[@richardrampersad1654]

I'M A TRINIDADIAN AND A PROUD U.S CITIZEN LIVING IN CONNECTICUT I MAKE ALL THESE SAUCE AND ALOO PIE... DOUBLES.. PHOLOWRIE... ITS SUCH A HIT.... THAT I MADE A BUSINESS OUT OF IT

[@itzsheena5941]

Imagine I have a huge tamarind tree behind my house and never utilized it in this way! You live and you learn. I will make a lot of this next time it's in season.

[@margotfountain1934]

Hi Chris! Love tamarind too bad! Nice, nice recipe.Waiting for the phulorie now. Thanks for sharing.

[@lydivegan8111]

Lecker, danke für das Rezept Chris. Ich kannte bisher nur ein Getränk aus Tamarinden. Thats a good alternation. In the Recipe I know there are take a sieve to take out the pit. (Kerne)

[@kellsfletchy2317]

Will give this recipe a try Chris

[@trinidior]

I followed this recipe it was awesome thnx Chris love from Boston

[@snakcz]

I saw the thumbnail and my mind went straight to the gutter. btw I love your curry recipes.

[@kishuartabassum4508]

😍😍😍😍Thanks!! Dear I love it ☺☺

[@raylynch8850]

i think i might have to come over for some food , good job my brother.

[@WhaToCook]

Great Chris! I made some Tamarind Sauce and it was finger licking good!!!

[@clintbastien2017]

great stuff when you coming with that doubles recipe

[@susanmahadeo7607]

Thank u so much

[@raneealbert7604]

Hi how can I make a little thicker sauce?

[@nuyoricanchef1135]

love your videos could you please make doubles

[@camillerogers763]

Nice

[@thelapantin1827]

Save the seeds to make bean bags.

[@avionmonroe66]

Hi Chris, I also live in Hamilton. Where do I find shadow benny?

[@allaniscedeno9485]

Hahaha on the ground in Trinidad and Tobago

[@othneilburke8942]

Could use cilantro

[@soniadoreendoreensonia8237]

"SORT OF SORT OF SORT OF "

[@judypeter1372]

Hi, where is your restaurant located?

[@LboogieBK]

Anyone know if this should be refrigerated?

[@whatrwedoing6968]

Please refrigerate....its last very long...in a jar with a cover.

[@mshangaf1726]

i luv it

[@tamiajackson]

I wonder if you can use Browning or Molasses instead of sugar🤷🏿‍♀️

[@richardrampersad1654]

DON'T.... IT WILL LEAVE AN AFTERTASTE SOMEWHAT... BROWN SUGAR IS BEST...

[@charlesblair2261]

Chris you said you like the seeds when you were little, can you make anything with those seeds

[@whatrwedoing6968]

Not that i know of...as children i loved sitting under the TAMARIND 🌳 TREE and eating myself silly...my grandma..still WAITING "4MY BLOOD 2 TURN SOUR IN D TRINIDAD HOT SUN..hehehe

[@silk3608]

In primary school we used to take the seeds and make seed (bean) bags😄😄😄

[@silk3608]

And play catch with it in place of a ball.

[@joannemcmillan3105]

You need a yard vacuum 😃

[@tiffwill23]

phlorie recipe please. Love your videos!

[@aishacadenza]

Chris do ah doubles recipe nah....

[@twinqlez1]

HI Chris, I have this enormous caribbean pumpkin and cannot find a single recipe on youtube about how to make a pie without using a can pumpkin, we don't have those little yellow/orange pumpkin in the caribbean can you cook up a recipe before my pumpkin spoils please??

[@tcidevon]

wow

[@lizbenjamin6995]

I research those boxes of Tamarind from Philippines apparently there are some valleys where only sweet Tamarind grows. Other areas they have regular sour Tamarind. This was a surprise to me. I only like the sour one so dont buy the boxed one as I found some looked like force ripened and still green looking. I wait till I see real Tamarind in the ethnic stores here in Ontario.

[@linjai8945]

Just add a teaspoon of Geera and it will make a world of difference to the sauce . Give it a try.

[@whatrwedoing6968]

Ah gad meh boy chris,since yuh want flavor 4 days,and yuh going with some pholorie as "CUTTERS" add some black anchar massala and some power gheera....

[@karencas7174]

What dishes do you eat with this chutney?

[@natashacummings3236]

Pholourie

[@Kingwil497]

Beef pies.

[@melissaransome5670]

Bungy Garlin

[@alieninthecaribbean]

Nice with fry fish too!

[@whatrwedoing6968]

Aloe pie...curry 🐔 chicken..and so on when u eating your food.add some gheera and blavk anchar massala.years of EXTRA FLAVORS.

[@patfrancis4488]

It sounds like you are saying shadow benny....if so what is this?

[@trinisasha868]

+Pat Francis It's culantro...Trinidadian's call it shadow benny

[@md59091]

Pat Francis it’s a long leafy seasoning They sell it in Caribbean food stores Or Spanish food stores Might have a different name as well

[@whatrwedoing6968]

Pat Francis...its also known as "CILANTRO"by the folks...ah gud....as somebody directions when u reach to the green grocer

[@cue472]

Shadow Beni is called culantro for Spanish people or Puerto Rican like myself not cilantro they are two different type of herbs they almost taste the same cilantro is often used in some Mexican taco anyway Puerto Rican’s use both but thank you Chris this other lady was telling us the ingredients and when she mention shado Beni she never mention what other name it may be thank you again your videos are great

[@maharajRRM]

@@whatrwedoing6968 @ Pat Francis : Chadon Beni is a tropical perennial herb. It is known in India as Bhandhania, in Mexico as Mexican coriander, in Asian shops as Ngò Gai. Cilantro is totally different, even in appearance, but can be used as a substitute for Culantro.

[@2ammara]

i don't know bout shrimp pholourie i know about accra

[@isabellemarconi6323]

Plenty leaves for you to clean Chris boi..lo

[@JC-tr3yj]

Make a salt fish Bara

[@donnekahinds8002]

I'm

[@lystrawilliams9678]

Onions!? Nah man ,garlic hot peppers, shadow beni,salt sugar done original. ( not saying yours didn t taste good, )

[@midnightkingdom6949]

Hut

[@marcd4144]

Gloves bro gloves.

[@ramlallbhoobun4195]

Trop beaucoup kozer

[@halimamohammed4721]

Aaa 2 long explantion n repeation, plz make short n clear.

[@anydae]

Most of his viewers are not from the Caribbean. It's quite good that he's going long, it's an in-depth video 😏

[@alixdickson1979]

Shrimp is a filthy animal.

[@Barrymccockiner41]

Dog that shit is gross.