Tamarind Chutney

  • 2 cups peeled, ripe tamarind pods
  • 2 tbs salt
  • 2 cups granulated sugar
  • 2 tbs freshly ground, roasted geera
  • 1/2 hot pepper, seeded and minced (more or less to taste)
  • 6 cloves garlic, minced

    Put tamarind pods in a small saucepan and barely cover with boiling water. Let steep for 30 minutes or boil for five minutes. Use a potato crusher to separate the seeds from the pulp. Remove the seeds from the tamarind and discard. Add the salt, sugar, geera, pepper and garlic; stir to mix. Bring the mixture to a boil and remove from heat. Cool, taste and adjust seasonings. The chutney should be slightly sour-sweet in taste

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