Ingredients
-
200
-
400
-
1
-
1
-
1
-
1
-
100
-
30
-
-
-
-
-
-
-
Directions
Sweet Tamarind Chutney, This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too *** You can use soft brown sugar OR jaggery RZ wont recognise jaggery so I have listed ingredient as soft brown sugar , This chutney goes really well with a Indian lentil fritter (the name escapes me) and also samosas I had the jaggery in the pantry so used it instead of the brown sugar and used diced fresh chili Nice and sour/sweet/hot I made this for PAC Spring 2010
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Steps
|
1
Done
|
Using Your Hands Break the Block of Tamarind Down Into Smaller Pieces First. |
|
2
Done
|
Soak the Tamarind in the Hot Water For 20 Minutes. |
|
3
Done
|
Once Softened, Strain the Mixture Through a Fine Sieve and Discard the Husks and Seeds. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Scrape the Puree Into a Bowl and Mix in the Tamarind Extract. |
|
7
Done
|
Stir Well and Add a Little Water If You Think the Chutney Is Too Thick (it Should Have a Thin Pouring Consistency). |
|
8
Done
|
Cool Completely, Store in the Fridge and Eat Within 3 Days. |
