Tamarind chutney

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