Active Time

　　15 min

　　Total Time

　　15 min

　　Use a block of Asian (Thai) tamarind rather than the Indian kind. It's usually thicker, softer, and easier to work with.

　　

Ingredients

Makes about 3/4 cup

　　4 oz piece tamarind from a pliable block*

　　3/4 cup hot water

　　1/4 cup packed jaggery date sugar* (4 oz; if necessary, chop to measure) or packed dark brown sugar

　　1 teaspoon coriander seeds

　　1 teaspoon cumin seeds

　　1 teaspoon anise seeds

　　1/2 teaspoon hot chile powder* (preferably Indian)

　　1/2 teaspoon salt

　　

Special Equipment

an electric coffee/spice grinder

　　

Step 1

Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.

　　

Step 2

Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.

　　

Step 3

*Available at Indian markets and Kalustyan's (800-352-3451).

　　Cooks' note:

　　Sweet tamarind chutney can be made 2 days ahead and chilled, covered.