![](../Icons/Wit/P3%20icon%20print-1.gif) |
![](../Pictures2000/MX-TamarindChutnet.jpg)
|
![](../Icons/IndiaFlag.gif)
Indian
recipes
![](../Icons1000/India-WestBengal-small.bmp)
Recipes from
West Bengal |
![](../Icons/Wit/P3%20icon%20temp-1.gif) |
![](../Pictures2000/MX-ChestnutSyrup.jpg) |
![](../Icons/Wit/P3-icon-chestnut.gif)
Chestnut
recipes
|
![](../Icons/Wit/P3-chutney.bmp)
Chutney
recipes |
![](../Icons/Wit/P3%20icon%20weight-1.gif) |
|
Tamarind chutney
|
|
Chestnuts in ginger
syrup
|
- 100 GRAM TAMARIND, soaked
- 1 TBSP BROWN SUGAR
- 1 RED PEPPER. chopped
- 1 TSP CUMIN SEEDS
- 1 TSP CORIANDER POWDER
- 1 TSP FENNEL SEEDS
- 1/2 TSP SALT
|
|
|
Press the fluid out
of the tamarind. Stir fry the fennel and the cumion seeds for 3 minutes,
add the tamarind fluid and remaining ingredients. Bring this
to the boil and simmer for 10 minutes. This chutney should be eaten
within a few days.
|
Bring 2 cups of water
to the boil with the sugar and the gingerroot and cook on medium high
heat for 5 minutes. Add the chestnuts, turn the heat low and simmer
for 20 minutes. Put the chestnuts in a jar and pour the syrup on top.
|