Accompaniments

Tamarind Chutney

As with a majority of recipes on this website, there is more than one way of making this chutney. This is a recipe from my sister-in-law in Pakistan who serves it with Tandoori chicken and other roasts.

Tamarind Chutney

Print Recipe
Cuisine: Kenyan Asian Pakistani Serves: 10 Cooking Time: 25 minutes

Ingredients

  • 4 oz dry tamarind
  • 4 cups of cold water
  • 1 tsp salt
  • half cup sugar (add more sugar for extra sweetness)
  • 1 tbs red chillie flakes
  • 1tbs whole cumin freshly roasted

Instructions

1

Break up the tamarind into smaller pieces and place in a large saucepan, add the water.

2

Bring to the boil, then keep on a rolling boil for one hour, cool.

3

Press mixture with a potato masher or with hands until pulp and water are well mixed.

4

Strain through a colander, or squeeze out liquids using hands and discard pulp.

5

Place liquid in a blender, add the salt, sugar, chillie flakes and whole cumin.

6

Blend for 2 mins then again for 2 mins until the mixture resembles a thick sauce.

7

Remove into a jar to be served with snacks and roasts.