east indian sweet tamarind chutney Hi Susie

[Guest guest]

Hi Susie,

Did you find the tamarind paste at an Asian or Mexican market? I have seen it

both places if it's the same stuff I'm thinking it is. Never knew what to do

with it. Thanks, Donna

 

" artichoke72x " <artichoke72x wrote:

i have been a fool all these years by paying

outrageous prices for jars of tamarind chutney. it is

so easy to make and the results are even better than

the commerical stuff. the tamarind paste i was able

to find had pods in it, so i mixed it with a bit of

the water from the recipe and strained out the pod

casings....worked great.

 

east indian sweet tamarind chutney

 

1 T. canola oil

1 tsp. cumin seeds

1 tsp. ground ginger

1/2 tsp. cayenne pepper

1/2 tsp. fennel seeds

1/2 tsp. asafoetida powder (also known as hing)

1/2 tsp. garam masala

2 cups water

1 cup white sugar

3 T. tamarind paste

 

heat the oil in a saucepan over medium heat. add the

cumin seeds, ginger, cayenne pepper, fennel seeds,

asafoetida powder, and garam masala; cook and stir for

about 2 minutes to release the flavors.

 

add the water to the pan and stir in the sugar and

tamarind paste. bring to a boil, them simmer over low

heat untl the mixture turns a deep chocolatey brown

and is thick enough to coat the back of a spoon. this

should take 2 to 30 minutes (it took me 45). the

sauce will be thin, but will thicken when cooled.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

hi donna, you could use tamarind from either one, i'm

sure. the package i got says it's from thailand and i

got it at a middle eastern market that carries a few

indian, mexican, and asian products.

 

--- GeminiDragon <thelilacflower wrote:

> Hi Susie,

> Did you find the tamarind paste at an Asian or

> Mexican market? I have seen it both places if it's

> the same stuff I'm thinking it is. Never knew what

> to do with it. Thanks, Donna