Fig & Tamarind Chutney

23 Sep

This is a soft smooth chutney inspired by the classic Indian tamarind chutney, perfect to serve with papadums or as a side relish for curries or grilled food. It was an experiment that worked, I like it even better than the classic tamarind chutney.

  • 8 rip figs
  • 3/4 tsp grated ginger
  • 1 tsp tamarind concentrate
  • 1 tart apple peeled and grated
  • pinch salt
  • pinch of chilli powder to taste
  • 100-200ml water
  • juice of 1 lemon
  • 1/2 tsp cumin seeds, roasted then ground
  • 3 tbsp sugar

Wash and roughly chop the figs, put into a pan with all the other ingredients and gently simmer until you have a soft jam like consistency. Add more water if it is too thick and check the taste add more chilli to taste and adjust salt level if necessary. Using an electric liquidiser, I have a little hand held one that is very useful for this kind of job, whizz until smooth or use a fork or something to hand and beat it to a smoothish paste. Use immediately or bottle into sterilised jars. I have no idea how long it will keep and I doubt I will get the chance to find out. So I’ll have to make another batch and see how long it will actually last.


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