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What You Need:
(To Make: about 1 cup)
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¼ cup tightly packed dried tamarind pulp (about 2 ounces)
1 cup boiling water
1 tablespoon scraped, finely chopped fresh ginger root
1 tablespoon fresh lemon juice
1 teaspoon crumbled imported Indian jaggery, or substitute dark brown sugar combined with dark molasses
1 teaspoon salt
2 tablespoons finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. Place the tamarind pulp in a small bowl and pour the boiling water over it. Stirring and mashing occasionally with a spoon, let the tamarind soak for 1 hour, or until the pulp separates and dissolves in the water.
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2. Rub the tamarind through a fine sieve set over a bowl, pressing down hard with the back of a spoon before discarding the seeds and fibers. Or puree it through a food mill.
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3. Add the ginger, lemon juice, jaggery (or brown sugar and molasses) and the salt to the puree, and stir together vigorously. Taste for seasoning.
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4. Serve at once or cover tightly and store in the refrigerator for up to 2 days. Just before serving, pour the chutney into a small bowl and sprinkle the top with coriander.
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