100g of tamarind
1 cup of water
1 tablespoon of finely grated fresh ginger
1 tablespoon of lime juice
1 tablespoon of black pepper mixed with honey
1 teaspoon of salt
1 tablespoon of finely chopped fresh coriander
100g of tamarind
1 cup of water
1 tablespoon of finely grated fresh ginger
1 tablespoon of lime juice
1 tablespoon of black pepper mixed with honey
1 teaspoon of salt
1 tablespoon of finely chopped fresh coriander
Bring the water to a boil
Place the tamarind pulp in a bowl and pour boiling water over it
Let it soak for about 1 hour
Once that time is up, mash the pulp with the back of a spoon until it forms a uniform mass, making sure it dissolves completely in the water
Strain the mixture through a cheesecloth, squeezing well to remove all excess liquid
Discard the fibrous residue
Add the ginger, lime juice, black pepper mixed with honey, and salt to the tamarind
Mix well
Use immediately or store hermetically closed for up to two days
Before serving, sprinkle the chutney with coriander.
