Tamarind & Tomato Chutney

1. Soak Tamarind Pulp

Soak the tamarind pulp in hot water for about 10 minutes. Mash with a fork and press through a sieve to extract tamarind liquid. Set aside.

2. Prepare Aromatic Paste

Pound or mince the shallots, garlic, and soaked dried red chiles together with a pinch of salt until you have a coarse paste.

3. Heat Oil and Add Turmeric

Heat the peanut oil in a wide, heavy skillet or wok over medium-high heat. Add the turmeric and stir for a few seconds to release its aroma.

4. Add Aromatic Paste and Shrimp Paste

Add the shallot and garlic paste to the skillet and stir-fry for 1 to 2 minutes. Stir in the shrimp paste and continue cooking for another minute.

5. Cook Tomatoes

Pour in the tamarind liquid and add the finely chopped tomatoes. Stir the mixture well, bring it to a boil, then reduce the heat and let it simmer for about 10 minutes.

6. Add Dried Shrimp Powder and Green Cayenne Chiles

Add the dried shrimp powder and green cayenne chiles to the skillet, stirring them into the tomato mixture. Cook for a few more minutes.

7. Season with Fish Sauce

Season the chutney with fish sauce, tasting and adjusting the seasoning as needed to achieve a balance of salty, tangy, and spicy flavors.

8. Cool and Store

Transfer the chutney to a bowl and let it cool to room temperature. Store it in a glass jar and refrigerate. Just before serving, sprinkle with freshly chopped coriander.