Ingredients
|
Quantity
|
Tamarind cake
|
1 tsp
|
Boiling water
|
¾ cup
|
Raisins
|
1/3 cup
|
Sugar
|
1 tbsp
|
Roasted – ground cumin seeds
|
1 tsp
|
Lemon juice
|
1 tsp
|
Red chilli pepper (hot)
|
¼ tsp to ½ tsp
|
Salt
|
To taste
|
Combine tamarind and boiling water; let soak for at least 1 hour.
Soak the raisins in 1/3 cup hot water for 1 hour. Puree the
raisins in a blender and set aside.
Squeeze the tamarind with fingers to break it up; push through a
sieve held over a bowl, rubbing as much of the pulp through as possible.
Scrape the back of the sieve to collect all the pulp remaining
there. Stir in the pureed raisins and all the remaining ingredients. Blend the
mixture well, cover and let stand at room temperature for several hours.
Serve with fried foods and savory pastries. It will keep in the
refrigerator several days.
Variation: Add
thin slices of 1 banana and serve as a relish.