Tamarind Chutney Chef Yesenia Ramdass of HAAM Caribbean Plant Cuisine | Brooklyn, NY

This tamarind chutney is inspired by my mother-in-law’s traditional Trinidadian recipe—the kind that once took hours each week of peeling tamarind by hand. Using The Perfect Purée of Napa Valley Tamarind Puree captures that same rich, tangy-sweet flavor at the heart of so many Caribbean dishes. In the West Indies, tamarind is a beloved staple, adding a bold, zesty, and spicy balance that brings any meal to life.

Ingredients for Tamarind Chutney:
• 4 cups The Perfect Purée Tamarind Puree, thawed
• 1 cup brown sugar (adjust to taste; see notes)
• 1 cup vinegar (white or apple cider vinegar)
• ½ cup green seasoning (see note below)
• 2–4 tbsp. pepper sauce (to taste; Scotch bonnet or Trinidad-style “peppah sauce”)
• ½ tsp. salt (optional, enhances flavor)
• ½ cup water (as needed for consistency)

Method for Tamarind Chutney:
In a medium saucepan, combine The Perfect Purée Tamarind Puree, vinegar, brown sugar, and salt. Stir over medium heat until the sugar dissolves. Mix in the green seasoning and pepper sauce. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened. Add a splash of water if it becomes too thick. Taste and adjust sugar for sweetness and pepper sauce for heat. The chutney should strike a balance of tangy, sweet, and spicy. Let cool completely before transferring to a quart jar or bottle. Store in the refrigerator for up to 2–3 months.