Gordon Ramsay’s Sweet Tamarind Chutney
Ingredients
- 200g tamarind pulp
- 400ml hot water
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chilli powder
- 1 tsp sea salt
- 100g jaggery or light brown soft sugar
- 30g dates, pitted
Method
1. Soak the tamarind in the hot water for 20 minutes; using your hands break the block down into smaller pieces first. Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
2. 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.
3. 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 pure. Scrape the pure 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.
