Tamarind Chutney

Ingredients:

1 tbsp vegetable oil

2 tsp sweet paprika

1/2 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/4 tsp chilli powder

125g pieces of tamarind pulp

125g chopped dates

250g brown sugar

2 1/2 cup water

Tools:

Saucepan

Measuring spoon

Knife

Wooden spoon

Sieve

Mortar and Pestle

Procedure:

Spice seeds

1) Dry roast coriander, cumin and fennel seeds

2) Ground finely

3) Set aside

Tamarind

1) Place tamarind in a container

2) Add 1/2 cup water to tamarind

3) Create a paste

4) Set aside

Tamarind chutney

1) Heat up the oil in a saucepan

2) Add spices (coriander, cumin, fennel chilli powder)

3) Let the spices crackle

4) Add the rest of the ingredients

5) Simmer for 20 minutes

6) Add 2 cups of water

7) Cook till consistency is the same as pouring cream

8) Run trough Sieve to remove solids

9) Set aside

10) will keep for 2 weeks refrigerated