Recipe by JinxTheCat
This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar.
Top Review by Coasty
This chutney goes really well with a Indian lentil fritter (the name escapes me) and also samosas. I had the jaggery in the pantry so used it instead of the brown sugar and used diced fresh chili. Nice and sour/sweet/hot. I made this for PAC Spring 2010.
- 200 g tamarind pulp
- 400 ml hot water
- 4.92 ml cumin seed
- 4.92 ml coriander seed
- 4.92 ml red chili powder
- 4.92 ml sea salt
- 100 g brown soft sugar
- 30 g dates, pitted
Directions See How It's Made
- Using your hands break the block of Tamarind down into smaller pieces first.
- Soak the tamarind in the hot water for 20 minutes.
- Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
- Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
- Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
- Scrape the puree into a bowl and mix in the tamarind extract.
- Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
- Cool completely, store in the fridge and eat within 3 days.