Siyabala Chutney (Tamarind Chutney)

 

INGREDIENT

1/2 lb. Seedless cleaned Tamarind
1/2 lb. Sugar
1/2 inch. piece of Ginger
3 cloves of Garlic
1/4 lb. of Raisins
2 tbsp of Chilli powder
2 cups of Vinegar
6 green Chillies
Salt to taste

 

METHOD

Soak the tamarind in 1/2 cup of boiling water for 10 minutes.
Squeeze it to remove the soft pulp. Strain through a sifter.
Discard the pulp.

Grind the green chillies, garlic and ginger in a little bit
of vinegar. Mix this paste with the chilli powder.

In a heavy bottom pan dissolve the sugar with the remaining
vinegar. Cook for about 5 minutes, under medium heat. Add
the tamarind juice and the garlic paste to this syrup. Cook
for a few more minutes and add salt to taste.

Cool and add the raisins.