Fig and tamarind chutney

Yield: 1 Servings

Measure Ingredient
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
½ cup Water
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.

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