Tamarind Chutney (sauce)

1. 1

   Break the lump of tamarind into small pieces and boil them in 1 1/2 cups of water for 10-20 minutes until softened.

2. 2

   Then pour the tamarind and water through a strainer, scraping the bottom of the strainer every few seconds.

3. 3

   Continue until all the pulp has been extracted from the seeds and fiber.

4. 4

   To this juice, add all the other ingredients.

5. 5

   Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade.

6. 6

   This goes wonderfully with fried spicy potato swirls!

* Per serving · 4 servings · Values may vary.

No additional tips available.