A Bright-Tasting Chutney of Carrot and Tomato

• tamarind pulp (available from health-food shops and Indian markets) 2 tablespoons
• carrots 4 good-sized, scrubbed or peeled
• vegetable oil 2 tablespoons
• garlic 2 cloves, crushed
• black mustard seeds half a teaspoon
• hot red or green chiles 2 small, finely chopped
• tomatoes 6 small-medium, cut into quarters
• palm sugar (jaggery) or brown sugar 2 tablespoons
• spirit vinegar (at least 5 percent acidity) a tablespoon
• green cardamom pods 6

1. Cover the tamarind pulp with a scant 1/2 cup (100ml) boiling water, smash the brown, datelike goo into the water with a fork or spoon and leave it for twenty minutes.
2. Push the softened paste and its liquid through a small sieve (I use a tea strainer) with the back of a spoon.
3. Discard the seeds and solids.
4. Cut the carrots into thin, almost hairlike strips.
5. The simplest way to do this is with an attachment disk of a food processor (the one you might use for coleslaw, say).
6. Warm the vegetable oil in a saucepan, then add the garlic.
7. Add the mustard seeds and let them cook for a minute or two until they pop, then add the chiles.
8. Once the chiles have started to soften, a matter of a minute or two, stir in the carrots and continue to cook for three or four minutes.
9. Add the tomatoes; palm sugar; tamarind liquid; the vinegar; the whole cardamoms, lightly crushed (you just want the pods to open and the seeds to be revealed); and a grinding of salt.
10. Continue cooking gently for ten minutes, until the carrots are showing signs of tenderness; I think they should be still a little crunchy.
11. The chutney will keep in the fridge, sealed in a canning jar, for a few days.

tamarind pulp, carrots, vegetable oil, garlic, black mustard seeds, hot red, tomatoes, sugar, spirit vinegar, green cardamom

Taken from www.epicurious.com/recipes/food/views/a-bright-tasting-chutney-of-carrot-and-tomato-381519 (may not work)