Serves 6
* 2 tablespoons dried tamarind pulp
* 1/2 teaspoon salt
* 2 teaspoons brown sugar
* 1 teaspoon ground cummin
* 1/2 teaspoon ground fennel
* 1 teaspoon finely grated fresh ginger
In a small bowl pour 1/2 cup very hot water and immerse tamarind pulp.
If necessary, add just a dash more water but not too much or the chutney
will be thin. leave to soak until cool, then knead and squeeze to disperse pulp
and strain trough a fine nylon sieve, discarding seeds and fibres. Stir in other
ingredients, taste and correct seasoning.
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