Updated: Oct 11
This was a recipe that was sent over to me Indra Gill when I published the recipe for Green tamarind chutney. I am always happy to get new recipes and love trying them out.
This recipe is a variation of the traditional raw tamarind with chilli. The roasted tamarind pods have a lovely charred aroma and the sourness from the tamarind is mellowed and smoothened out. The chilli and salt blend adds the perfect complement to the sourness. These are super simple to make and a very healthy way to get some vitamin C.
The recipe was from her plantation chef, affectionately called Cookie Poo, who excelled in making dishes a variety of dishes that included Anglo-Indian mutton stews, curries and a myriad of dishes over a small charcoal fire. He also made ice creams, cakes and the traditional French blancmange.
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Green tamarind pods
1 teaspoon chilli powder
1/4 teaspoon salt
Mix the chilli powder and salt and set aside.
Roast the tamarind pods over a fire, directly over the burner, or on a grill until they are charred. When cooked they will hiss and spit. Set aside to cool.
Peel the tamarind pods, and they split apart easily. Sprinkle some of the chilli-salt blend over and serve.