by Two blogs ago I wrote how consuming the tropical fruit tamarind can remove fluoride from the body. Well, I had such a good response to my tamarind chutney recipe that I thought I’d post another one. This recipe comes from my favorite Indian cookbook The Art of Indian Vegetarian Cooking by Yamuna Devi:
2/3 cup of raisins
3/4 cups water (distilled)
1-2 hot green chilies
2 tablespoons chopped fresh coriander (cilantro)
1 tablespoon chopped fresh mint
1/3 cup gelled tamarind puree, concentrated
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/4 teaspoon chat masala or black salt
1/4 teaspoon sea salt
1. Combine the raisins and water in a small pan and quickly bring to a boil. Remove the pan from the heat and set aside to cool for 5 minutes.
2. Combine all of the ingredients in a food processor fitted with a metal blade, or a blender, and process to a smooth puree. Transfer to a non-metallic storage container, cover, and refrigerate.