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 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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