From Suvir Saran's kitchen · Devi, New York
stove · hot sauce
★ STARRED KITCHENUmberbridge Tamarind Chutney
From a starred kitchen
Ratio
CANOLA OIL 15WATER 480TAMARIND 45
Ingredients
- CANOLA OIL15 ml
- CUMIN2 g
- GROUND GINGER2 g
- CAYENNE1 g
- FENNEL SEED1 g
- ASAFETIDA1 g
- GARAM MASALA1 g
- WATER480 ml
- SUGAR250 g
- TAMARIND45 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 chef formerly of Michelin-starred Devi in New York; later American Masala and farm projects in upstate New York. Published Indian home cooking and spice technique.
Originally published as Tamarind Chutney (Imlee Kee 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 Suvir Saran / James Beard Foundation (published as “Tamarind Chutney (Imlee Kee Chutney)”). Full citation lives in Provenance.