Ingredients
- 400 g Packaged seedless tamarind
- Boiling water
- 375 g Sultanas
- 3 Fresh red chillies
- 2 Garlic cloves
- 8 tbsp Raw sugar
Instructions
- A day prior… Place tamarind pulp in a heat-proof bowl and soak with 750ml boiling water (or until slightly covered) and leave overnight to soften.
- Cooking day… Break up tamarind contents massaging by hand or with a fork and strain the mixture into a large saucepan using a sieve. Return unstrained contents to the bowl and add another ½ cup boiling water, let cool, and strain into the saucepan. Repeat this process several times until the majority of tamarind pulp has been strained attempting not to over-liquefy content.
- Place sultanas, chillies, garlic, and 1 cup of strained tamarind into a high-powered blender and blend on a medium setting to create a puree. If contents fail to mix, add another ½ cup of strained tamarind at a time to help combine.
- Return blended content to saucepan, and place over low heat covered. Stir in 3 tbs sugar and continue to cook covered stirring frequently.
- Gradually add 1 tbs of sugar every 5-10 minutes until excess liquid has evaporated and content has thickened (approximately 45 minutes).
- Allow to cool and transfer to a glass jar. Keep refrigerated.
Notes
- This recipe requires preparation one day in advance, not included in prep time.
- Use caution when cooking as the tamarind will have the tendency to splatter.
Bon appétit!
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