Indian Tamarind Chutney Recipe - Cooking Index
Indian Tamarind Chutney Recipe - Cooking Index
| 1 teaspoon | 5ml | Tamarind cake |
| 3/4 cup | 177ml | Boiling water |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Roasted - ground cumin seeds |
| 1 teaspoon | 5ml | Lemon juice |
| 1/4 teaspoon | 1.3ml | Red chile pepper (hot) up to 1/2 tsp. |
| Salt to taste |
Combine tamarind and boiling water; let soak for at least 1 hour.
Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside.
Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as much of the pulp through as possible.
Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed raisins and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours.
Serve with fried foods and savory pastries. It will keep in the refrigerator several days.
Variation: Add thin slices of 1 banana and serve as a relish.
Source:
Richard Chamberlain, Restaurant at the Little Nell,
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