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


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
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