Where To Buy Tamarind Pulp? Now includes chutney recipe

divadee

i would like to say a massive thank you and your a star to vij, who sent me some totally free of charge and wouldnt take any money for it.

Thank you so much its people like you that makes mse what it is.

xxxxxxxxxx

ps. the jar of chutney will be made for you next month!!

divadee

Well I promised the recipe so hear it goes!!!! Havent made mine yet will be doing it next month

Banana, Tamarind and Date Chutney


125g (4 oz) tamarind pulp
1/3 cup (90g/3oz) caster sugar
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons grated fresh ginger
250g (8oz) pitted dates, chopped
1/2 cup (60g/2oz) slivered almonds
8 firm ripe bananas, chopped

1. Put the tamarind pulp in a bowl with 3 cups (750ml/24 fl oz) boiling water. Cool then break up with a fork. Pour into a sieve placed over a bowl and press out the liquid. Discard the seeds.

2. Put the liquid in a large pan with the sugar, cumin, cayenne pepper and 1 teaspoon of salt. Stir over low heat until all the sugar has dissolved.

3. Add the ginger, almonds and dates. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the banana and cook, stirring, for 30 minutes or until soft and pulpy.

4. Spoon immediately into clean, warm jars. Use a metal skewer to remove any air bubbles and seal. Turn upside down for 2 minutes, then invert and cool. Label and date.

Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to 6 weeks.