Tamarind Chutney With Bananas
|Tamarind||1 Tablespoon (The Size Of Tangerine)|
|Sugar||1 1⁄2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Roasted ground cumin seed||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Ripe banana||1 (Firm)|
Since the tamarind generally conies in a large block, tear off a lump about the size of a tangerine.
Soak it overnight in 2/3 cup hot water in a small nonmetallic bowl or cup.
(The water should cover the tamarind, so don't use a very wide bowl.) If you forget to do it overnight, do it first thing in the morning.
All will not be lost! Soak it for a minimum of 4 hours.
Once it has soaked, mash down and break the lump in the water, making a thick, uneven pulp.
I use my hands for this, but you could use the back of a wooden spoon.
Place a strainer over a nonmetallic bowl, put the tamarind pulp in the strainer, and press down with the back of a spoon.
Keep pressing until nothing but fibrous tissues and seeds are left in the strainer.
Discard fibrous tissues and seeds.
Make sure you scrape all the strained pulp on the outside of the strainer—it doesn't always drip down.
Mix the strained pulp with the sugar, salt, cumin seeds, and cayenne.
Slice a peeled banana into 1/4-1/3-inch slices and mix with the tamarind pulp.
To serve: Put into small ceramic or glass serving bowl and place on the table along with other chutneys and pickles.