1/3 c Tamarind
3/4 c Jaggery or packed brown
-sugar
1 c Boiling water
1/2 ts Cayenne pepper; (or to
-taste)
1 ts Fresh ginger root; peeled
-and chopped
2 tb Cilantro; finely chopped
1/2 ts Salt; (or to taste)
In a small glass bowl, soak tamarind in boiling water until soft,
approximately 10-15 minutes. Mash through a wire strainer. Reserve
pulp and juices. Discard solids.
In a blender or food processor, combine all ingredients except
cilantro. Puree until smooth. Pour into a bowl.
Stir in fresh cilantro. Serve immediately or cover and refrigerate
until ready to serve.
Notes:
* Chutney is best fresh, but can be refrigerated up to 2 days.
