- This topic has 1 reply, 2 voices, and was last updated 6 years, 1 month ago by .
- You must be logged in to reply to this topic.
Had a bit of a fridge clean-out and found a jar of tamarind paste – used once in a curry only to find out that Hubby despises the stuff!
So I made a batch of date and tamarind chutney (even though I’ll be the only one putting it in my sandwiches!). This is out of Suzanne Gibbs’ pressure cooker recipe book:
2 sticks cinnamon
5 bruised cardamom pods
2 tsp whole cloves
500g pitted dates
1 cup white-wine vinegar
1/2 cup firmly packed brown sugar
2 tsp salt
1/4 cup rice bran or peanut oil
2 tbsp tamarind paste
2 tsp chill powder
Mix everything together in the pressure cooker and bring to low pressure over high heat. Reduce heat and cook for 10 minutes then let the pressure reduce naturally. Give the chutney a good stir before spooning into jars (makes about 2 cups)
The directions didn’t specify whether to remove the whole spices before bottling – I picked out the cinnamon and cardamom but gave up on trying to find the cloves…
Looks good Rommie. I like the idea of using up the things that lurk in the fridge. I made a green tomato chutney with the same idea -and I am the only person in the house who eats it.
No problem -more yummy stuff for me!