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Tamarind Chutney


3 tbsp dried tamarind pulp
pinch chili powder, optional
l cup hot water
1 tsp salt
2 tsp black or brown sugar
l tsp ground cumin
2 tsp ground fennel
2 tsp finely grated fresh ginger
lemon juice to taste


1. Put tamarind pulp in a bowl with hot water and allow soaking until water is cool. Knead and squeeze pulp away from the seeds. Until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through.
2. If necessary, add a little more water to assist in getting all the pulp from the seeds. Add salt, sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder.

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