Tamarind Chutney

Makes about 1 1/2 cups

1 ounce (about 3 tablespoons) seedless tamarind paste
1 1/4 cups boiling water
2 tablespoons brown sugar
1 tablespoons shredded coconut
1 large clove garlic, minced
1 tablespoons fresly grated ginger
1/4 teaspoon crushed red pepper
1/4 cup fresh cilantro, chopped
3/4 teaspoon salt

Pour the boiling water over the tamarind in a small heat-safe bowl and let sit about an hour, occasionally mashing with a fork.

Pour into blender or food processor and blend for 2 minutes.

Mash through a sive to get as much pulp as possible; discard the fiber.

Return juice to the processor and add all the other ingredients except cilantro. Once it is well blended, add the cilantro, adjust seasonings and allow to sit for a few hours for the flavors to blend.



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