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Indian Tamarind Chutney

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      Title: INDIAN TAMARIND CHUTNEY
 Categories: Indian, Condiments, Ceideburg 2
      Yield: 1 Servings
 
      2 ml Tamarind cake
    3/4 c  Boiling water
    1/3 c  Raisins
      1 tb Sugar
      1 ts Roasted, ground cumin seeds
      1 ts Lemon juice
    1/4    To 1/2 teaspoon powdered
           -hot red chile pepper or
           -cayenne
           Salt to taste
 
  Combine tamarind and boiling water; let soak for at least 1 hour.
  
  Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins
  in a blender and set aside.
  
  Squeeze the tamarind with fingers to break it up; push through a
  sieve held over a bowl, rubbing as much of the pulp through as
  possible.
  
  Scrape the back of the sieve to collect all the pulp remaining there.
  Stir in the pureed raisins and all the remaining ingredients. Blend
  the mixture well, cover and let stand at room temperature for several
  hours.
  
  Serve with fried foods and savory pastries.  It will keep in the
  refrigerator several days.
  
  Variation:  Add thin slices of 1 banana and serve as a relish.
  
  SF Chron 4/89
  
  Posted by Stephen Ceideburg; January 19 1991.
 
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