Indian
Indian - Regional Mains
Tamarind Chutney
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 30g tamarind, soaked in 250ml warm water
- • 2 drumsticks, cut into 5cm pieces
- • 8 shallots, halved
- • 3 tbsp gingelly (sesame) oil
- • 1 tsp mustard seeds
- • 1/2 tsp fenugreek seeds
- • 1 sprig curry leaves
- • 2 tsp red chili powder
- • 1 tbsp jaggery, grated
Preparation Steps
1
Phase 1
Squeeze the soaked tamarind and strain to yield about 2 cups of extract.
2
Phase 2
Heat the oil; crackle the mustard and fenugreek seeds, then add the curry leaves.
3
Phase 3
Add the shallots and cook until translucent and browned at the edges.
4
Phase 4
Pour in the tamarind extract with the chili powder and jaggery; add the drumsticks and simmer 20 minutes until the gravy thickens and the vegetables are tender.
5
Phase 5
Cook until the oil separates at the edges; serve hot with steamed rice.