Use this chutney in the recipe for Cinnamon and Ginger-scented Lamb Stew.
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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