Carrot and Tamarind Relish
A different type of chutney to serve with a creamy sweet curry, like CookeryClubs Malai and naan bread. Alternatively serve with grilled fish of meats.
Preparation time: 10 minutes Quantity: Makes 2 jars Cooking time: 20 minutes
Ingredients
2 tablespoons oil
1 teaspoon mustard seeds
1/2 fresh red chilli - finely chopped
2 cloves garlic -sliced
4-5 carrots - peeled & grated
4 tomatoes- diced
60g/2oz dark brown sugar
60ml red wine vinegar
1 tablespoon tamarind paste
touch allspice
touch cinnamon
seasoning
Method
- Heat the oil
- Cook the mustard seeds, till they pop
- Stir in the garlic, chilli and carrots
- Cook for a few minutes
- Add the tomatoes and cook for a further minute
- Add all else and bring to the boil
- Simmer for 10-15 minutes, stirring occasionally
- Store in the fridge in a couple of sterilized jars, will last for a week