Tamarind Chutney
Use this chutney in the recipe for Cinnamon and Ginger-scented Lamb Stew.
Ingredients
PreparationIngredients
- 3 tablespoons tamarind paste Add to list
- 1 to 8 tablespoons hot water Add to list
- 1 bunch cilantro Add to list
- 1 jalapeño pepper, seeds and membranes removed Add to list
- 1 teaspoon honey Add to list
- Salt and pepper to taste Add to list
Preparation
Mix the tamarind paste with anywhere from 1 to 8 tablespoons of water, depending on the thickness of the paste, until you achieve a thin consistency.
In the bowl of a food processor, add the tamarind mixture plus the cilantro, jalapeño, honey, salt and pepper, and process until smooth.
Recipe by , PCC Cooks instructor
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