| 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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