Recipe for Indian Tamarind Chutney


2 ml tamarind cake
3/4 cup boiling water
1/3 cup raisins
1 tablespoon sugar
1 teaspoon roasted, ground cumin seeds
1 teaspoon lemon juice
1/4 to 1/2 teaspoon powdered hot red ch; ile pepper or cayenne
1 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here