Tamarind Chutney Recipe

1 standard portion

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Ingredients

• box of tamarind ((14oz) see notes)
• 3½ cups water ((828ml))
• 2 tbsp chadon beni (minced)
• 3 garlic cloves (minced)
• 2 tsp onion (minced)
• ½ tsp ginger (minced)
• ½ cup raw cane sugar
• 1 scotch bonnet (to taste)
• ½ tsp black pepper
• ¼ tsp pink salt

Method

1. Pour the water into a medium sized saucepan and bring to the boil.
2. Carefully add the tamarind and reduce the heat to medium.
3. Use a whisk to stir until the tamarind begins to breakdown and separate from the seed(s) (this should take several minutes).
4. Skim off any foam that develops through the above step.
5. Remove the saucepan from the stove.
6. Use a mesh sieve to strain off the tamarind liquid and separate the seeds (discard the seeds) into another medium saucepan.
7. Use a spoon to push down and in a back and forth motion to extract more tamarind from the seeds.
8. On medium heat, add the chadon beni, garlic, onion, ginger, scotch bonnet and raw cane sugar to a saucepan that has the tamarind.
9. Continue to simmer while stirring for 10 minutes.
10. Do a taste test and black pepper and pink salt to taste.
11. Remove from the stove and allow to cool.
12. Store in a sterilised mason jar and keep refrigerated.