Tamarind Chutney
Ingredients
2 cups tamarind pulp
2 tablespoons ginger (fresh, chopped)
2 tablespoons chopped chilli (or less, depending on
strength)
3 teaspoons cumin seeds
3 teaspoons mustard seed
6 curry leaves, or bay leaves if not available
1-cup sugar
3 tablespoons ghee or corn oil
Salt to taste
Method
- Steep
the tamarind pulp in 3 cups of hot water, for half an hour, or until cool
enough to squeeze out the pulp by hand.
- Remove
the seeds and any stringy bits and keep all of the pulpy water.
- Add
the chopped ginger, chilli, sugar and salt to the pulp.
- In a
pan, fry cumin, mustard seeds and curry leaves in the ghee until the mustard
seeds start to pop.
- Add
the tamarind pulp mixture and simmer until the mixture begins to thicken.
- Continue
to cook on medium heat until mixture has the consistency of a thick soup.
- Do
not cook too long.
- Put
it in a jar and keep in the refrigerator.
- Add
to soups, curries and other meat dishes.