Yield: 1 Servings
|2½ tablespoon||Tamarind Pulp|
|1½ cup||Chicken Stock, Canned or fresh, boiling|
|1 tablespoon||Butter, Unsalted|
|½ cup||Onion, chopped|
|5||Figs, Dried; chopped, medium fine|
|¼ teaspoon||Chile Powder|
|¼ teaspoon||Ginger, Ground|
|½ teaspoon||Cumin, ground|
|Salt; to taste|
|1 pinch||Sugar; or to taste|
|2½ tablespoon||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 occasionally, until the figs are soft, about 15 minutes. Uncover & simmer until the chutney thickens, about 5 minutes. Season with salt to taste & add a little sugar, if a sweeter chutney is desired. Stir in the mint right before serving. Serve warm.
Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 21:09:06 -0500 From: Randee Fried <Noellekk@...> Serving Ideas : Good with grilled or broiled lamb chops.