Imli Chatni (Tamarind Chutney)
To make about 1 cup
- ¼ cup tightly packed dried tamarind pulp (about 2 ounces)
- 1 cup boiling water
- 1 tablespoon scraped, finely chopped fresh ginger root
- 1 tablespoon fresh lemon juice
- 1 teaspoon crumbled imported Indian jaggery, or substitute dark brown sugar combined with dark molasses
- 1 teaspoon salt
- 2 tablespoons finely chopped fresh coriander (cilantro)
Place the tamarind pulp in a small bowl and pour the boiling water over it. Stirring and mashing occasionally with a spoon, let the tamarind soak for 1 hour, or until the pulp separates and dissolves in the water. Rub the tamarind through a fine sieve set over a bowl, pressing down hard with the back of a spoon before discarding the seeds and fibers. Or puree it through a food mill.
Add the ginger, lemon juice, jaggery (or brown sugar and molasses) and the salt to the puree, and stir together vigorously. Taste for seasoning. Serve at once or cover tightly and store in the refrigerator for up to 2 days.
Just before serving, pour the chutney into a small bowl and sprinkle the top with coriander.
by : inforesep