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 Posted: Sun Feb 03, 2008 2:28 am
I was surprised that there are so few open topics on one of the most important finishers/accompaniment to any meal.
I love condiments with just about any meal (ketchup on fries, mustard on dogs, cheese on nachos).
But one of the things that I am really indulging in is chutney with meat/vegetable dishes. Even though I don't eat beef/pork/lamb, I do eat a lot of fish and poultry.
Fish does well with fruitier type chutneys ( Mango & onion with lime). I made a spicy Persimmon Raisin chutney that goes great with turkey better than cranberry sauce
I would like to share my favorite (and easy) Tamarind chutney to start and hope others will share their favorites. Tamarind chutney usually is served with Mint Cilantro chutney alongside samosas. But I also use it to tart up curry, squirt it on spicy rice dishes, drizzle it on flat bread, dip kabobs or grilled vegetables. They are really versatile meal accompaniment! cheese_whine
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Posted: Sun Feb 03, 2008 2:48 am
Tamarind Chutney
1 cup cleaned, tamarind
1/2 cup dates, deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed, cumin seeds
1 tsp salt
3/4 cup jaggery (Palm sugar)
Clean the tamarind of all material and save all the pulp.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a approx. 10-15 min. Put to boil for about 7-10 minutes.
Allow to cool to room temperature. Blend with a mixer/immersion blender until smooth.
Strain and transfer to the pan again. Boil till mixture is thick enough to coat the back of a spoon thinly.
Add the seasonings. Cool again. Store in clean airtight bottles and refrigerate.
Makes: 2 1/2 to 3 cups.
Making time: 20 minutes (excluding cooling time)
Shelf life: 1 month (refrigerated)
Tips:
I like to use Thai tamarind paste that are packed in blocks that are already prepared for immediate use. They are available at any asian market.
Buy squeeze bottles with caps used for ketchup/mustard to make storage easy.
Avoid letting mixture get too bubbly to prevent nasty molten sauce burns (just as bad as a horrible candy burn).
You can reduce the mixture to your desired thickness on low heat as a last step.
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