Sweet Tamarind Chutney
- 4 oz piece tamarind from a pliable block*
- 3/4 cup hot water
- 1/4 cup packed jaggery date sugar* (4 oz; if necessary, chop to measure) or packed dark brown sugar
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon anise seeds
- 1/2 teaspoon hot chile powder* (preferably Indian)
- 1/2 teaspoon salt
- an electric coffee/spice grinder
- Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
- Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
- *Available at Indian markets and Kalustyan's (800-352-3451).
pliable, water, sugar, coriander seeds, cumin seeds, anise seeds, hot chile powder, salt
Taken from www.epicurious.com/recipes/food/views/sweet-tamarind-chutney-230495 (may not work)