Name: Tamarind chutney
Yield: Makes 4 cups
Cuisine: Sri Lanka
Ingredients: 2 sprigs fresh curry leaves, leaves picked; 30 g (1 oz/¼ cup) finely chopped garlic; 1 teaspoon dried chilli flakes; 2 tablespoons black mustard seeds; 450 g (1 lb) tamarind pulp; 1 onion, finely chopped; 350 ml (12 fl oz) white vinegar; 150 g (5½ oz) ghee; 650 g (1 lb 7 oz) raw sugar; 30 g (1 oz/¼ cup) young ginger, finely chopped

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

This is a great accompaniment to a curry as it has a sweet and sour flavour and seems to bring the flavours together in your mouth. In Sri Lanka they also make it with dates and omit half the sugar; this gives the chutney a richer taste and adds texture.

My recipe is actually from a colleague I worked with on Vatulele Island in Fiji. Raymond Lee was the head chef of the resort on that island, previously owned by Australian producer and all-round nice guy Henry Crawford. My wife Kare

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Ingredients

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