Tamarind Chutney
- 50 g tamarind paste
- 10 g chopped ginger
- 20 g palm jaggery ( or muscavado sugar)
- 10 ml vegetable oil
- 1 g dry red chilli flakes
- 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
