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Suggest a better description1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes. Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive saucepan over medium-low heat. Cook the onion till translucent, about 5 minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the chile powder, ginger & cumin, then cover & simmer over low heat, stirring occasionally, until the figs are soft, about 15 minutes. Uncover & simmer until the chutney thickens, about 5 minutes. Season with salt to taste & add a little sugar, if a sweeter chutney is desired. Stir in the mint right before serving. Serve warm. Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 21:09:06 -0500 From: Randee Fried
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 141 | ||
Calories from Fat: 108 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 15.5mg | 1 % | |
Potassium 86.1mg | 2 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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