Fig and Tamarind Chutney


2 1/2 tablespoons Tamarind Pulp
1 1/2 cups Chicken Stock, Canned or fresh, boiling
1 tablespoon Butter, Unsalted
1/2 cup Onion, chopped
5 Figs, Dried, chopped, medium fine
1/2 cup Water
1/4 teaspoon Chile Powder
1/4 teaspoon Ginger, Ground
1/2 teaspoon Cumin, ground
Salt, to taste
1 pch Sugar, or to taste
2 1/2 tablespoons Mint leaves, chopped , fresh


1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes.
Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive saucepan over medium-low heat. Cook the onion till translucent, about 5 minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the chile powder, ginger & cumin, then cover & simmer over low heat, stirring<
Serving Ideas : Good with grilled or broiled lamb chops.




1.0 servings


Friday, December 10, 2010 - 1:02am


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