Tamarind Chutney
Tamarind is the sticky pulp found around the seeds, in the pods of a large tropical tree, Tamarindus indica of the family Leguminosae. The acid pulp of tamarind is a natural astringent, and very useful for cutting bland tastes (it goes especially well with dhal or lentil dishes), or to add flavour to fish in the same way as lemon or lime. When it hits the spot, tamarind chutney is amazing stuff, and well worth including on the table as an option with any spicy meal.
Before 1995, people working at the South Pacific Commission were always assured a supply of tamarind from the famous tree that grew between the staff bar and Wing 3, but since the SPC moved to its new site up the road the supply is less conveniently located.
Ingredients
- 2 cups tamarind pulp
- 2 tablespoons ginger (fresh, chopped)
- 2 tablespoons chopped chilli (or less, depending on strength)
- 3 teaspoons cumin (jeera) seeds
- 3 teaspoons mustard (sarso) seed
- 6 curry (tejpatti) leaves, or bay leaves if not available
- 1 cup sugar
- 3 tablespoons ghee or corn oil
- salt to taste
Steep the tamarind pulp in 3 cups of hot water, for half an hour, or until cool enough to squeeze out the pulp by hand. Remove the seeds and any stringy bits and keep all of the pulpy water. Add the chopped ginger, chilli, sugar and salt to the pulp.
In a pan, fry cumin, mustard seeds and curry leaves in the ghee until the mustard seeds start to pop. Add the tamarind pulp mixture and simmer (slow boil) until the mixture thickens. The final texture should be similar to commercial tomato ketchup, or perhaps a little thinner. Cook too long and it will turn into jam (although that's an interesting prospect in its own right). Put it in a jar and keep in the refrigerator.
Tamarind chutney can be used in the same way as ketchup, as a dip for savoury snacks, or with fish. Adding a dash to dhal soup can sometimes improve the flavour immensely.
Recipe adapted from: "Diwali Favourites" by Neema Sharma and Savita Balgovind. 1986. 3 Bula St, Yalalevu, Ba, Fiji.
