Indian Tamarind Chutney

* Exported from MasterCook *

INDIAN TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ml Tamarind cake
3/4 c Boiling water
1/3 c Raisins
1 tb Sugar
1 t Roasted, ground cumin seeds
1 t Lemon juice
1/4 To 1/2 teaspoon powdered
-hot red chile pepper or
-cayenne
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.

SF Chron 4/89

Posted by Stephen Ceideburg; January 19 1991.



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