Tamarind Chutney

I sincerely hope you would share the same passion as me!

The tamarind tree is a common fruit tree that is native to Africa but now grows all over Asia and Mexico.

The reddish-brown fruit is removed from the pods and separated from the seeds to make a ready-to-use cooking paste.

It can be mixed into uncooked dips and chutneys. Ideal in a marinade as its acidic quality helps to tenderize the meat.

Tamarind tastes sour, citrusy, thick and sticky.

Roughly chop red chilli, tip in a pan together with all of the other ingredients.

Then pour water in the pan and bring to a boil. Stir well.

Turn the heat down and cook gently for about 30-40 minutes until the mixture is thick and shiny.

Strain the sauce through a sieve to remove any small pieces of seed or pulp.

Pour into a bowl and serve.

This sauce keeps up to 8 weeks in a fridge.

Or – you can freeze it for longer storage time.