Ingredients
| ¼ cup tamarind pulp | |
| 1 tablespoon oil | |
| ½ teaspoon cumin seeds | |
| ¼teaspoon chilli flakes | |
| ½ teaspoon ground ginger | |
| ¼ cup jaggery, palm sugar or brown sugar |
Tamarind, with its sticky and fibrous pulp, has an aromatic sweet-and-sour flavour. It requires a good soak to soften the seeds and fibres to help release the pulp. You can use tamarind purée or paste instead. They do vary in thickness and concentration so you may need to adjust the recipe slightly and cook the mix for a little longer for the mix to thicken.
View the recipe collection here
Instructions
| 1. | Soak the tamarind in ¾ cup hot water for at least 1 hour then squeeze between your fingers to loosen the seeds. |
| 2. | Strain through a sieve. You should end up with around ½ cup thick paste. |
| 3. | Heat the oil and fry the cumin seeds until fragrant, then add the chilli flakes and ginger, and cook for a minute. |
| 4. | Add the strained tamarind pulp and the jaggery or sugar and cook over low heat for 5-10 minutes until the mix thickens. |
| 5. | Allow to cool; it will thicken even more. This will keep refrigerated for up to a week. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings