For years now I have searched for something -- I must simply not be
looking in the right place. In almost every state-side Indian
restaurant I've been in, the papadam is presented with a trio of
sauces: a sweet light reddish purple sauce, a green cilantro/mint/
onion sauce and a red chili sauce.

I've been told the former is tamarind sauce--I've seen it written as
timerin, tamerin, etc.

I CANNOT FIND A RECIPE! I'm certain it's ME, I'm just not looking in
the right place.

This stuff is addictive, and whenever we go out, I ask for some to go
and some will give me a soup sized bowl of it, and I'll come home and
use it in various things.

But I want to make my own!

I've visited little Indian markets and tried a few of the shelved
items. No match. I've looked for recipes online, but can't find one
(which leads me to believe I'm not looking for the right terms) and
I've even written to my favorite restaurant in another state and
begged for a recipe (to which I received no response, and fear I
offended).

Help!

lavachickie  wrote  on Sat, 25 Aug 2007 16:51:12 -0000:

 l> I've been told the former is tamarind sauce--I've seen it
 l> written as timerin, tamerin, etc.

 l> I CANNOT FIND A RECIPE! I'm certain it's ME, I'm just not
 l> looking in the right place.

 l> This stuff is addictive, and whenever we go out, I ask for
 l> some to go and some will give me a soup sized bowl of it,
 l> and I'll come home and use it in various things.

 l> But I want to make my own!

 l> I've visited little Indian markets and tried a few of the
 l> shelved items. No match. I've looked for recipes online, but
 l> can't find one (which leads me to believe I'm not looking
 l> for the right terms) and I've even written to my favorite
 l> restaurant in another state and begged for a recipe (to
 l> which I received no response, and fear I offended).

I think Tamarind Chutney goes well with papads and I can buy it 
at a local Indian grocery. I would call the color reddish brown 
and it is quite fluid.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.verizon.not

"lavachickie"  wrote in message 
news:1188060672.226479.117800@q3g2000prf.googlegroups.com...
> For years now I have searched for something -- I must simply not be
> looking in the right place. In almost every state-side Indian
> restaurant I've been in, the papadam is presented with a trio of
> sauces: a sweet light reddish purple sauce, a green cilantro/mint/
> onion sauce and a red chili sauce.>

snip

> But I want to make my own!

snip
>
> Help!

Sounds like tamarind chutney (imli chatni, imli ki chatni), which can be 
made a few different ways (sometimes with dates, etc.).  Usually you can buy 
premade, bottled stuff, which is OK, or you can make it yourself, like you 
want to.

There are many recipes for it, and here is one, using the tamarind block.  I 
keep the blocks and tamarind concentrate ('tamcon') around the house most of 
the time, as some recipes call for one, some for the other.  A lot of the 
recipes I have call for a "lemon sized piece of tamarind" (and lemons are 
smaller in India than in the US), so I looked for one with "real" 
measurements (albeit US measurements - sorry, although it looks like you are 
in the US).

Tamarind Chutney

4 oz piece tamarind from a pliable block

3/4 cup hot water

1/4 cup packed jaggery (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



Preparation



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.



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.



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



Makes about 3/4 cup



Judy B - Rochester, NY

lavachickie wrote:
> For years now I have searched for something -- I must simply not be
> looking in the right place. In almost every state-side Indian
> restaurant I've been in, the papadam is presented with a trio of
> sauces: a sweet light reddish purple sauce, a green cilantro/mint/
> onion sauce and a red chili sauce.
> 
> I've been told the former is tamarind sauce--I've seen it written as
> timerin, tamerin, etc.
> 
> I CANNOT FIND A RECIPE! I'm certain it's ME, I'm just not looking in
> the right place.
> 
> This stuff is addictive, and whenever we go out, I ask for some to go
> and some will give me a soup sized bowl of it, and I'll come home and
> use it in various things.
> 
> But I want to make my own!
> 
> I've visited little Indian markets and tried a few of the shelved
> items. No match. I've looked for recipes online, but can't find one
> (which leads me to believe I'm not looking for the right terms) and
> I've even written to my favorite restaurant in another state and
> begged for a recipe (to which I received no response, and fear I
> offended).
> 
> Help!
> 

http://www.recipeland.com/recipe/23575/

Regards
  Ted Wager
    Using Sidux Linux

Thank yoooooou! I'm lucky to have an Indian market nearby, so this
weekend I'm headed down there with recipe in hand! Can't wait.

Thanks to all who responded!

Amy