Tamarind and date chutney

Recipe from: 3/1/2005 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 10
    ml
    fennel seeds
  • 250
    ml
    tamarind purée
  • 100
    g
    dates, pitted
  • 1
    red chilli, chopped
  • 180
    g
    palm or demerara sugar
  • 15
    ml
    oil
  • 5
    ml
    black mustard seeds
  • 2
    star anise
  • 1
    onion, peeled and sliced
 

Method

 
Dry-roast the fennel seeds in a hot frying pan.
Crush them in a pestle and mortar.
Mix with the tamarind, dates, chilli and sugar.
Heat the oil and fry the mustard seeds, star anise and onion until lightly browned.
Add the date mixture and cook over low heat for 30 minutes.
Cool, then chill, covered, until needed.
COOK'S NOTE
Tamarind paste, packed in jars, is available from shops that sell Indian spices.
 

Read more on: sauté  |  fruit
 

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