Recipe: Tamarind Chutney

• By
• Bal Arneson

Image by Tracy Kusiewicz
Bal Arneson's tamarind chutney


Ingredients

• 2 tbsp (30 ml) tamarind

• ½ cup (125 ml) warm water

• 1 tsp (5 ml) brown sugar

• ½ tsp (2.5 ml) red chili powder

• ½ tsp (2.5 ml) salt


Instructions

1. Combine the tamarind and warm water in a bowl and let it soak for 10 minutes.
2. Use a fork to separate the seeds and the pulp.
3. Strain the water into a bowl.
4. Discard the pulp and seeds.
5. Mix the sugar, chili powder and salt into the tamarind water, stirring well.

Makes ½ cup (125 ml)
.

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From the book Everyday Indian: 100 Fast, Fresh and Healthy Recipes, copyright 2009, by Bal Arneson. Published by Whitecap Books . Reprinted with permission from the publisher.

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.