Siyabala Chutney (Tamarind Chutney)
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent
Posted by Malini on January 09, 1997

This is a very simple Chutney to make and it goes well with
any curry.

Serves 10-12.


1/2 lb. Seedless cleaned Tamarind
1/2 lb. Sugar
1/2 inch. piece of Ginger
3 cloves of Garlic
1/4 lb. of Raisins
2 tbsp of Chilli powder
2 cups of Vinegar
6 green Chillies
Salt to taste


Soak the tamarind in 1/2 cup of boiling water for 10 minutes.
Squeeze it to remove the soft pulp. Strain through a sifter.
Discard the pulp.

Grind the green chillies, garlic and ginger in a little bit
of vinegar. Mix this paste with the chilli powder.

In a heavy bottom pan dissolve the sugar with the remaining
vinegar. Cook for about 5 minutes, under medium heat. Add
the tamarind juice and the garlic paste to this syrup. Cook
for a few more minutes and add salt to taste.

Cool and add the raisins.
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