From Meherwan Irani's kitchen · Chai Pani, Asheville
stove · gastrique
NATIONAL AWARD WINNERSumacgate Sweet Tamarind
From a national-award-winning chef
Ratio
WATER 240
Ingredients
- TAMARIND240 g
- JAGGERY/BROWN SUGAR100 g
- CUMIN2 g
- CAYENNE1 g
- SALT3 g
- WATER240 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Indian-American chef of Chai Pani in Asheville and Atlanta; James Beard Outstanding Restaurant 2022. Indian street food and chutneys scaled to a multi-city group (Botiwalla, etc.).
Originally published as Sweet Tamarind Chutney.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Chai Pani / Meherwan Irani reprints (published as “Sweet Tamarind Chutney”). Full citation lives in Provenance.