"lavachickie" <lavachickie@[EMAIL PROTECTED]
> wrote in message
news:1188060672.226479.117800@[EMAIL PROTECTED]
> For years now I have searched for something -- I must simply not be
> looking in the right place. In almost every state-side Indian
> restaurant I've been in, the papadam is presented with a trio of
> sauces: a sweet light reddish purple sauce, a green cilantro/mint/
> onion sauce and a red chili sauce.>
snip
> But I want to make my own!
snip
>
> Help!
Sounds like tamarind chutney (imli chatni, imli ki chatni), which can be
made a few different ways (sometimes with dates, etc.). Usually you can
buy
premade, bottled stuff, which is OK, or you can make it yourself, like you
want to.
There are many recipes for it, and here is one, using the tamarind block.
I
keep the blocks and tamarind concentrate ('tamcon') around the house most
of
the time, as some recipes call for one, some for the other. A lot of the
recipes I have call for a "lemon sized piece of tamarind" (and lemons are
smaller in India than in the US), so I looked for one with "real"
measurements (albeit US measurements - sorry, although it looks like you
are
in the US).
Tamarind Chutney
4 oz piece tamarind from a pliable block
3/4 cup hot water
1/4 cup packed jaggery (4 oz; if necessary, chop to measure) or packed
dark
brown sugar
1 teaspoon coriander seeds
1 teaspoon ***in seeds
1 teaspoon anise seeds
1/2 teaspoon hot chile powder (preferably Indian)
1/2 teaspoon salt
Special equipment: an electric coffee/spice grinder
Preparation
Gently mash tamarind with water in a small bowl until pulp is softened.
Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and
then discarding seeds and thick fibers. Add sugar and cook over low heat,
stirring, just until sugar is dissolved, then return mixture to cleaned
bowl.
Toast coriander, ***in, and anise seeds in a small skillet over moderate
heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool
completely, then finely grind in grinder. Stir spices into tamarind
mixture
along with chile powder and salt.
Sweet tamarind chutney can be made 2 days ahead and chilled, covered.
Makes about 3/4 cup
Judy B - Rochester, NY
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