Tamarind Chutney

1. 50 g tamarind paste
2. 10 g chopped ginger
3. 20 g palm jaggery ( or muscavado sugar)
4. 10 ml vegetable oil
5. 1 g dry red chilli flakes
6. 50 ml water

Method

Tamarind chutney

• Heat oil in sauce pot, add chopped ginger saute till golden color
• Add chilly flakes, tamarind paste saute for 30 seconds pour water simmer till it reduces to half in slow heat
• Add palm jiggery or sugar reduce till it gets to thich syrup like consistency
• Pass through a fine chinois , cool and keep in squeezy bottle