Chutney Tamarin

Method

Dissolve the tamarind paste in warm water and strain through a fine sieve to remove fibres, pressing with the back of a spoon to extract maximum flavour. Heat a heavy-bottomed pan over medium heat and add the chopped onion, cooking until softened and beginning to brown, then add the garlic and green chillies, stirring continuously for one minute until fragrant. Pour in the tamarind liquid and bring to a gentle simmer, then add salt, sugar and cumin, stirring well to combine. Simmer gently for 8-10 minutes until the mixture thickens slightly and the flavours meld together, stirring occasionally. Remove from heat and fold through the fresh coriander just before serving. Allow to cool to room temperature before transferring to an airtight container, where it will keep for up to two weeks in the refrigerator.