Dish of 25 Nov 2008

BANANA AND TAMARIND CHUTNEY

12 servings

I would like to share this easy, no-cook recipe for the yummiest chutney that was served with Pork Vindalo the other night when I had dinner at a Goanese restaurant. It makes a great cheese and chutney sandwich to.

250 ml (1 cup) tamarind paste
30 ml (2 tablespoons) brown sugar
30 ml (2 tablespoon) molasses
1 large banana, roughly mashed
60 ml (1/4 cup) golden raisins, finely chopped
60 ml (1/4 cup) fresh dates, finely chopped
10 ml (2 teaspoons) toasted cumin, ground
5 ml (1 teaspoon) Garam Masala
15 ml (1 tablespoon) fresh ginger, finely minced
2,5 ml (1/2 teaspoon) cayenne pepper
10 ml (2 teaspoons) salt

1. Cover the tamarind paste with 1 cup of boiling water. Set aside for 20 minutes. Mash the tamarind into a thick sauce consistency. Add another cup of boiling water, mix well, and set aside for 20 minutes. Mash again and strain into a bowl.
2. Mix in the remaining ingredients and allow to stand for 1 hour before serving. The chutney will keep for 3 days in the refrigerator.

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