Why it works: Tamarind and sugar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 362 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Kenyan Tamarind Chutney
Ingredients
Directions
Prepare the tamarind
Soak the tamarind in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Make the chutney
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Tamarind + sugartop 13% of all pairsSmell alikemoderateCooked together362 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tamarind
- Provides the sour, fruity base that gives the chutney its main flavor.
- Sugar
- Adds sweetness and, as it cooks down, helps the chutney thicken and turn glossy.
- Chili powder
- Adds heat and a spicy note that balances the sweetness and sourness.
The step that matters
Cooking down on low heat. Sugar and tamarind pulp thicken as water evaporates and sugar concentrates. Cooking too hot can scorch the sugar and make the chutney bitter, so low heat and steady stirring are needed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Fritters56 recipes
Crisp Crackers7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.