Tuesday, January 15, 2008

Tamarind Chutnee


4 pounds of ripe tamarinds without the stones,
100gm ground chilies,
100gm ginger, and
100gm garlic,
2 ounces of ground cinnamon,
200gm of picked currants,
200gm raisins,
2 pounds of soft sugar,
100gm salt, and
100ml vinegar


Put the whole into a glazed earthen preserving-pan, pour over it vinegar or syrup, or as much as will entirely cover the mixture, and mix all well together; then allow it to simmer over a quick fire until the vinegar or syrup is absorbed and the chutnee thickened to the required consistency; it must be stirred during the whole time it is on the fire.

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