| 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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