In a nutshell: Me in an Asian supermarket ( Asia Market to be specific), 1 hr later a box of tamarind on my kitchen shelf. Exciting!
I have had tamarind so many times before. In fact in Iran, tamarind paste used to be school’s popular snack…and I have had so many of those snack times. Healthy but surely you need a non-western palate to handle it’s tangy-ness.
Tamarind fruits…… so peculiar looking. The outer shell breaks with the tiniest pressure. The texture of the fruit inside is like no other fruit. Already looks like a paste ,like its been cooked (probably has been by sun). Each bumpy section has a pretty shiny square shaped stone in the middle of the pasty texture. The fruit can be sweet or sweet and sour.
Here is a quick tamarind chutney, from my very trusty Anjum Anand :
- 3 tsp thick tamarind paste ( I used 8 fresh tamarind instead)
- 4 tbsp brown or white sugar
- 1/2 tsp cumin seeds, dry roasted until fragrant and turning brown, then ground
- 1/4 to 1/2 freshly ground black pepper
- 60 ml water
- Put all the ingredients in a small saucepan, bring to a quick boil, then turn off the heat.
- Cool and serve judiciously.
It can be stored in a screw-cap jars in a fridge. It keeps well for weeks.
WHAT TO EAT IT WITH:
- Perfect with northern-Indian snacks such as samosas, pakoras, bhajis and etc etc.
- I made this quick Indian wrap. It was pretty damn tasty.
– Cooked the fillings with coconut oil, for 2 reasons: 1- adds flavour 2- Its pretty healthy
Had 2 1/2 wraps in one sitting. Dipped them in the chutney! Sweet, sour, spicy and aromatic! what more could I ask for?
Thanks for looking and come back soon!