*  Exported from  MasterCook  *
 
                          INDIAN TAMARIND CHUTNEY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ml           Tamarind cake
      3/4   c            Boiling water
      1/3   c            Raisins
    1       tb           Sugar
    1       t            Roasted, ground cumin seeds
    1       t            Lemon juice
      1/4                To 1/2 teaspoon powdered
                         -hot red chile pepper or
                         -cayenne
                         Salt to taste
 
   Combine tamarind and boiling water; let soak for at
   least 1 hour.
   
   Soak the raisins in 1/3 cup hot water for 1 hour.
   Puree the raisins in a blender and set aside.
   
   Squeeze the tamarind with fingers to break it up; push
   through a sieve held over a bowl, rubbing as much of
   the pulp through as possible.
   
   Scrape the back of the sieve to collect all the pulp
   remaining there. Stir in the pureed raisins and all
   the remaining ingredients.  Blend the mixture well,
   cover and let stand at room temperature for several
   hours.
   
   Serve with fried foods and savory pastries.  It will
   keep in the refrigerator several days.
   
   Variation:  Add thin slices of 1 banana and serve as a
   relish.
   
   SF Chron 4/89
   
   Posted by Stephen Ceideburg; January 19 1991.
  
 
 
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