Tamarind Chutney
As with a majority of recipes on this website, there is more than one way of making this chutney. This is a recipe from my sister-in-law in Pakistan who serves it with Tandoori chicken and other roasts.
Ingredients
4 oz dry tamarind
4 cups of cold water
1 tsp salt
half cup sugar (add more sugar for extra sweetness)
1 tbs red chillie flakes
1tbs whole cumin freshly roasted
Method
- Break up the tamarind into smaller pieces and place in a large saucepan, add the water.
- Bring to the boil, then keep on a rolling boil for one hour, cool.
- Press mixture with a potato masher or with hands until pulp and water are well mixed.
- Strain through a colander, or squeeze out liquids using hands and discard pulp.
- Place liquid in a blender, add the salt, sugar, chillie flakes and whole cumin.
- Blend for 2 mins then again for 2 mins until the mixture resembles a thick sauce.
Remove into a jar to be served with snacks and roasts.
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