| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Condiments, Tamarind |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
T |
Tamarind Pulp |
| 1 1/2 |
c |
Chicken Stock, Canned or |
|
|
fresh boiling |
| 1 |
T |
Butter, Unsalted |
| 1/2 |
c |
Onion, chopped |
| 5 |
|
Figs, Dried chopped medium |
|
|
fine |
| 1/2 |
c |
Water |
| 1/4 |
t |
Chile Powder |
| 1/4 |
t |
Ginger, Ground |
| 1/2 |
t |
Cumin, ground |
|
|
Salt, to taste |
| 1 |
pn |
Sugar, or to taste |
| 2 1/2 |
T |
Mint leaves, chopped fresh |
INSTRUCTIONS
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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