Tamarind, often called for in paste form, is tart, slightly sour, incredibly versatile, and perfect for sweet and savory ...

But if you are using tamarind paste out of a jar (and which tends to be runny), then use 5 tablespoons and simply add it to the rest of the marinade ingredients, without cooking it or adding water.

Let the chutney cool before storing it in a jar. This fiery version of tamarind chutney adds a bold flavor to any dish it accompanies. 5. Pineapple Tamarind Chutney:For a tropical twist ...