Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
dried red Thai
cup no-sugar-added frozen and sieved
cups roughly chopped
- In a medium skillet on medium-high, heat oil. Add chilies and cook, turning often, until darkened, 3 to 4 min. Set aside to cool slightly, 3 min.
- Add chilies, tamarind, cilantro, garlic, maple syrup and salt to a food processor or blender. Process until combined. If needed, add 1 to 2 tbsp water to help blend to a chunky consistency.
Drizzle this chutney over cassava cakes for a little heat and sweetness. Get the recipe for Bammy (Cassava Cakes) here.
Pantry note: Tamarind paste comes fresh or frozen; with or without sweetener; sieved or with pulp and pits included. If you can’t find sieved paste for the chutney, one with pulp and pits will work; just sieve the pits out.