Tasty Tamarind Chutney
It took me some time to convince Mrs Meat Smoke Fire that this tasty tamarind chutney would be a great addition to any Indian spiced dish. You'll see, it contains banana ketchup and banana is one of the very few foods that Helena doesn't like!We made Indian Sweet Potato with Mint Parathas and served it with this Tangy Tamarind Chutney together with a Zingy Green Chutney We loved this dish and two chutney added an intense and contrasting flavour to the dish.We think this chutney could also be served as an alternative condiment to a poppadum starter or with our famous onion bhajis.
Ingredients
Grill Temperature
Surfaces
Method
- Soak the fruit in the water in a small bowl for about 15 minutes.
- Remove the fruit from the water (reserve as you may need to use to thin the chutney) and roughly chop.
- In a fresh bowl, add the tamarind, banana ketchup, cumin and chilli powder. Check the strength of your tamarind paste as this can vary, add gradually. Give it a good mix.
- If you need to thin the chutney, add a bit of the fruit water.
- Set aside until you're ready to eat.
0 Comments