Recipe - Fig And Tamarind Chutney

2 One half tablespoon Tamarind Pulp
1 One half cup Chicken Stock, Canned or
fresh, boiling
1 tablespoon Butter, Unsalted
One half cup Onion, chopped
5 Figs, Dried; chopped, medium
fine
One half cup Water
One fourth teaspoon Chile Powder
One fourth teaspoon Ginger, Ground
One half teaspoon Cumin, ground
Salt; to taste
1 pn Sugar; or to taste
2 One half tablespoon Mint leaves, chopped , fresh

1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes.
Stir & mash it with a fork to help it dissolve. Strain through a fine
strainer into a bowl, pressing on the solids with the back of a wooden
spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive
saucepan over mediumlow heat. Cook the onion till translucent, about 5
minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the
chile powder, ginger & cumin, then cover & simmer over low heat, stirring
occasionally, until the figs are soft, about 15 minutes. Uncover & simmer
until the chutney thickens, about 5 minutes. Season with salt to taste &
add a little sugar, if a sweeter chutney is desired. Stir in the mint right
before serving. Serve warm.
Recipe By : Terrific Pacific Cookbook

Posted to FOODWINE Digest 24 November 96

Date: Sun, 24 Nov 1996 21:09:06 0500

From: Randee Fried Noellekk@AOL.COM

Serving Ideas : Good with grilled or broiled lamb chops.