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300 ml
Easy
Published 1999
This powerful chutney is a necessity for me when eating slightly sweet and spicy food, such as samosas, lentil dishes and hot curries.
Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Stir coconut sugar and tamarind pulp into water over low heat until sugar has dissolved, then stir in remaining ingredients. Simmer gently for 10 minutes until mixture thickens.
Cool. Spoon into jars and seal. Keeps for 2 months.