Tamarinden-Ingwer-Chutney mit Timut Pfeffer - Pure Pepper

Tamarind-Ginger Chutney with Timut Pepper

Sweet and sour and very unusual

Ingredients for 1 jar of 250 g

80 g tamarind pulp
½ tsp Timut pepper , finely ground
2 tablespoons brown sugar
½ teaspoon ginger powder
¼ teaspoon ground cumin
¼ tsp garam masala
Salt

Preparation of the tamarind-ginger chutney

Tear the tamarind pulp into small pieces, put it in a bowl and pour over about 300 ml of boiling water. Leave to steep for about 30 minutes, stirring occasionally with a fork.

Then pour the soaked pulp and liquid through a fine sieve into a pot. Press as much of the thick pulp through the sieve as possible with a spoon. Bring to the boil, add timut pepper and sugar and cook over a medium heat until it has a thick consistency.

Now season the chutney with the remaining spices. Pour the chutney into a thoroughly cleaned screw-top jar. It will keep in the fridge for 3-4 weeks.

In India, tamarind-ginger chutney is often served with fried or roasted snacks, such as samosas. It is also very good for grilled fish or vegetables. Just give it a try.