Name: Fig and Tamarind Chutney
Ingredients: 2 1/2 tb Tamarind Pulp; 1 1/2 c Chicken Stock, Canned or fresh, boiling; 1 tb Butter, Unsalted; 1/2 c Onion, chopped; 5 Figs, Dried; chopped, medium fine; 1/2 c Water; 1/4 ts Chile Powder; 1/4 ts Ginger, Ground; 1/2 ts Cumin, ground; Salt; to taste; 1 pn Sugar; or to taste; 2 1/2 tb Mint leaves, chopped , fresh

But the most obvious fact about praise – whether of God or anything – strangely escaped me. I thought of it in terms of compliment, approval, or the giving of honor. I had never noticed that all enjoyment spontaneously overflows into praise…The world rings with praise – lovers praising their mistresses, readers their favorite poet, walkers praising the countryside, players praising their favorite game… My whole, more general, difficulty about the praise of God depended on my absurdly denying to us, as regards the supremely Valuable, what we delight to do, what indeed we can’t help doing, about everything else we value. I think we delight to praise what we enjoy because the praise not merely expresses but completes the enjoyment; it is the appointed consummation.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats		Condiments, Tamarind	1	Servings

INGREDIENTS

2 1/2	tb	Tamarind Pulp
1 1/2	c	Chicken Stock, Canned or fresh, boiling
1	tb	Butter, Unsalted
1/2	c	Onion, chopped
5		Figs, Dried; chopped, medium fine
1/2	c	Water
1/4	ts	Chile Powder
1/4	ts	Ginger, Ground
1/2	ts	Cumin, ground
		Salt; to taste
1	pn	Sugar; or to taste
2 1/2	tb	Mint leaves, chopped , fresh

INSTRUCTIONS

1. 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 <Noellekk@AOL.COM>
Serving Ideas : Good with grilled or broiled lamb chops.

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