This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.
African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on, http://saffronandlemons.blogspot.com.
Before posting this recipe I checked recipezaar to see if it was already posted. There are many chutney recipes with either coriander or tamarind or even both ingredients but none of them has the core ingredient crushed red peppers. This chutney is spicy & sour at the same time. It can be stored in a tight lid jar for almost a month in the fridge. Enjoy it with snacks or just plain kababs or Kichdi.
This recipe uses tamarind for the tart component in this oyster dressing. Tamarind pulp can be found at Asian grocers. If not you can make your own using tamarind pulp soaked in boiling water, cool and then mash the pulp up. Push through a fine sieve.
ZWT7 Africa. Tomato is a very popular staple and foodstuff in Africa. The tamarind is used in cooking as well. In southern Kenya, the Swahili people use it to garnish legumes and also make juices. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available. In northern Nigeria, it is used with millet powder to prepare kunun tsamiya a traditional breakfast item. Here pared with tomatoes and a little spice this would work wonderfully with other African dishes. Recipe from Contributor, Elinoar Moore on www.inmamaskitchen.com.
I was fortunate enough to visit a friend who lived on St. Croix, in the Virgin Islands some years ago. I tasted a tamarind ball and loved it. I recently came across this recipe (although at the time of writing I haven't actually made my own candies yet). Note that some people also add garlic, black pepper or cayenne pepper for flavoring. The time estimate is based on using tamarind paste.
Posted per request for crock pot recipes using root vegetables - these sweet potatoes are a bit different from the ordinary with a slight sweet/sour flavor with an Asian influence--delicious with chicken. Recipe source: Slow Cooker Cooking by Lora Brody