Imlee Chutney

• 3 tbsp tamarind paste/100g tamarind from a block
• 1 tsp salt
• 2 tsp sugar
• 100ml boiling water
• 1 tsp garam masala
• Splash of lemon juice
• 1 chilli (2 chillies for more heat)
• 1 small carrot, in chunks
• 1 small onion, roughly chopped

Method

1. If using a block of tamarind hydrate the tamarind by covering it with hot water and soak for 10 minutes. Using a fork mash to remove the flesh. Sieve and keep hold of the tamarind water.
2. Place tamarind, salt, sugar, garam masala, and water into a bowl and stir together.
3. Then put the chilli, carrot and onion into a food processor to chop finely.
4. Stir the finely chopped vegetables into the tamarind water.
5. Add a splash of lemon juice and stir together.
6. Refrigerate until required.
7. Check seasoning before serving and adjust if required.

Served with

This is a beautifully balanced chutney with hot, sweet and tangy flavours. It's great with any snack from a samosa to a dosa.