TAMARIND CHUTNEY
Ingredients:
1 handful of tamarind pulp
salt to taste
sugar to your sweetness
1 cup shredded coconut
½ cup sultanas
cumin seeds
6 cloves garlic
1 inch ginger
chilli if you wish
cooking oil
curry leaves
Method:
Soak the tamarind in water for 2 hours to get a thick paste and discard fibre. Add sugar, salt, garlic, ginger and chilli to the paste and mix thoroughly.
Heat the oil in a pot and add cumin seeds. When cumin pops, add curry leaves and pour the tamarind paste in the pot and cook until the paste is thick.
DATE: July 1993
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