Tamarind Chutney

METHOD 1. Soak the tamarind in water for 10- 15mins or until you get thick pulpy texture. Squeeze and strain. If using tamarind pulp go to step 2. 2. Heat oil in a pot and fry all the seeds and curry leaves for 2 to 3 mins or until seeds starts to pop split. 3. Now add garlic, ginger and all the chillies. Cook until slightly brown and oil is leaving the sides 4. Pour the tamarind pulp and sugar and salt. Mix well and cook on low heat untill the chutney becomes nice and thick, this will be around 30mins. It does gets thicker once it gets cool. 5. Cool the chutney pour it in sterilized jar and you can keep this in the fridge for 3 weeks. Enjoy with samosas or in a sandwich as a spread. Note : If you want to keep this chutney for up to a year add a cup to oil instead of 3 tablespoons of oil this will help in preservation. To get better texture use tamarind not the store bought tamarind pulp. You can find tamarind in any asian grocer. Yell out if you need help.