Indian Tamarind Chutney

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Indian Tamarind Chutney Ingredients

2 ml Tamarind cake	1 ts Roasted, ground cumin seeds
3/4 c Boiling water	1 ts Lemon juice
1/3 c Raisins	1/4 To 1/2 teaspoon powdered
1 tb Sugar	Salt to taste

Instructions for Indian Tamarind Chutney

Combine tamarind and boiling water; let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as much of the pulp through as possible. Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed raisins and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours. Serve with fried foods and savory pastries. It will keep in the refrigerator several days. Variation: Add thin slices of 1 banana and serve as a relish. SF Chron 4/89 Posted by Stephen Ceideburg; January 19 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: Cuisine: Indian

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