Candy
Tamarind Candy with Chili
About this dish
A classic Jamaican treat, this tamarind candy with chili strikes the perfect balance between sour, sweet, and spicy. It's a nostalgic favourite from roadside stalls and schoolyards, where the bold tang of tamarind meets the fiery kick of scotch bonnet.
Ingredients
UK and US measurements are both included for every recipe.
tamarind paste
fruit200 g
Imperial measurement: 7 oz
brown sugar
other150 g
Imperial measurement: 3/4 cup
scotch bonnet pepper
vegetable1 tsp
chili flakes
spice2 tbsp
granulated sugar
other3 tbsp
Method
Mix the base
5 minsIn a small saucepan over low heat, combine tamarind paste and brown sugar. Stir constantly until the sugar dissolves and mixture pulls away from the sides, about 5 minutes.
Add pepper and cool
5 minsRemove from heat and stir in minced scotch bonnet. Let cool until comfortable to handle, about 5 minutes.
Shape into balls
10 minsLightly oil your hands and roll teaspoon-sized portions of the tamarind mixture into 1-inch balls. Place on a baking sheet lined with parchment.
Coat and rest
120 minsRoll each ball in granulated sugar, chili flakes, or a combination if desired. Let rest uncovered for 2 hours to dry slightly and develop a firmer texture.
Equipment
- small saucepan
- baking sheet
- parchment paper
Nutrition facts
Tips
- Taste the tamarind paste before sweetening, adjust sugar so the candy is pleasantly sour but not puckering.
- For a milder version, remove the seeds and ribs from the scotch bonnet before mincing.
- Store tamarind candy in an airtight container at room temperature for up to 2 weeks.
Serving suggestions
- Enjoy as a spicy-sweet snack on its own or offer alongside fresh fruit for a contrast. It also makes a unique party favour.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.