Ingredients
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200 g tamarind pulp
400 ml hot water
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon red chili powder
1 teaspoon sea salt
100 g brown soft sugar
30 g dates, pitted
Preparation
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Using your hands break the block of Tamarind down into smaller pieces first.
Soak the tamarind in the hot water for 20 minutes.
Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
Scrape the puree into a bowl and mix in the tamarind extract.
Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
Cool completely, store in the fridge and eat within 3 days.
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