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Dec 14, 2008 06:27 PM

best brand of tamarind paste/concentrate for chutney?

We love central Oregon but really miss the good Indian food of the midwest and the awesome Indian food of southern California! Making more and more at home as we jones for it and our only Indian restaurant is AWFUL.

Anyway, looking for recommendations on a the best brand of paste or concentrate for making chutney. I am shying away from preparing my own concentrate from the pods as I have two small children and time and energy are limited!

Your expertise and insights are appreciated!

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  1. I completely sympathize with you as I have a 6 week old and a two year old...but may I kindly suggest that rather than use a paste or concentrate which taste horrible, you find a product called "tamarind pulp." It is widely available at South Asian and South East Asian groceries. You have to soak it in water. Overnight is best, but even an hour will do, strain it a couple of times, and then boil it to thicken it and also kill any impurities in it. You would just season it as per your favorite tamarind chutney recipe. This could be a tasty compromise between picking the pulp from pods and buying the acidic, oily stuff in a jar.By the way, the chutney freezes very well, so you can make it , then store it in small tupperwares to defrost as needed. Always a time saver!