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
- 250 GRAM CHESTNUTS, peeled
- 250 GRAM SUGAR
- PIECE OF GINGERROOT, grated
Press the fluid out of the tamarind. Stir fry the fennel and the cumion seeds for 3 minutes, add the tamarind fluid and theremaining 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.
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