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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lahsun Ki Chutney (Garlic Chutney)
Categories: Chutney, Pakistani
Yield: 6 Servings
4 tb Tamarind paste -OR-
50 g Tamarind pulp; in:
1/2 c Water
5 Dried red chiles
1 ts Salt; or to taste
8 cl Garlic; peeled
Preparation time: 20 minutes
A gorgeous spicy, tangy chutney that is perfect for adding punch to
your pulao or grilled meats.
Soak dry red chiles in 1/4 cup hot water for 15 minutes.
If making fresh tamarind paste, soak about 50 g tamarind pulp in hot
water. Once the water has cooled down, about 15 minutes, squeeze the
tamarind pulp well separating the paste from the fibers. Using a
strainer or sieve, drain the paste into a bowl. Set aside 4 tb for
the chutney and store the rest in an airtight container in the
refrigerator.
Remove the dried red chiles from the water and place in food processor
along with peeled garlic cloves, salt, tamarind paste. Pulse for 15
to 30 seconds till you get the consistency you want.
Recipe by Maryam Jillani
Recipe FROM:
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