Sweet Tamarind Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3/4 cup
- 1/2 teaspoon salt
- 3/4 cup hot water
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon anise seeds
- an electric coffee/spice grinder
Preparation Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl. Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt. *Available at Indian markets and Kalustyan's (800-352-3451). Cooks' note:Sweet tamarind chutney can be made 2 days ahead and chilled, covered.
Preparation Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl. Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt. *Available at Indian markets and Kalustyan's (800-352-3451). Cooks' note:Sweet tamarind chutney can be made 2 days ahead and chilled, covered.
