TAMARIND CHUTNEY– PHASE 2bianca.l
20 grams dried tamarind
200 ml water
1/2 teaspoon salt
2 teaspoons stevia
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Soak tamarind in boiling water for 10 minutes.
Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.
Add stevia to the pulp and mix well.
Add the remaining ingredients.
Mix and taste.
Add more stevia, salt or pepper as needed.
Chutney can be refrigerated for 2-3 months.
By Zarina Jas