Sweet Tamarind Chutney

1. 1

   Mix all the ingredients except the cornstarch in a thick-bottomed pan.

2. 2

   Turn the heat on to medium.

3. 3

   On the side, mix the cornstarch with 1 teaspoon water. Add this mixture to the chutney.

4. 4

   Once the chutney starts boiling, turn the heat off. Turning the heat off after the first boil will ensure that the cornstarch imparts a slight thickness to the chutney. We do not want the chutney turning into a paste.

5. 5

   Once the chutney cools down, store in the refrigerator in a clean glass bottle.

6. 6

   Add 2 teaspoons chutney to a cup of rice crispies. Mix a pinch of salt and red chile powder, a spoonfull of diced red onions and chopped cilantro for a quick snack.

* Per serving · 4 servings · Values may vary.

No additional tips available.