Mixed Vegetable Chutney

 

Ingredients:

1 oz tamarind pods

2 tbsp oil

1 tesp mustard seeds

1 small onion peeled and diced

1 medium sweet potato peeled and diced

1 carrot peeled and diced

2 oz sweet corn

2 lb tomatoes skinned and chopped

1 tesp salt

1 tesp chilli powder

? tesp ground turmeric

2 oz fresh ginger root peeled and grated

3 tbsp soft brown sugar

1/3 pint malt vinegar

4 oz sultanas and raisins

3 floz water

? cucumber chopped and juice discarded

Method:

Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Heat the oil in a pan and fry the mustard seeds. When they begin to crackle add the onion, sweet potato, carrot and sweetcorn, and fry for 4-5 minutes. Add the tomatoes, salt and chilli powder cover and simmer until the tomatoes are soft. Stir in the turmeric, grated ginger, sugar, vinegar, tamarind pulp, raisins and sultanas. Gently simmer until the sugar syrup is thick and the vegetables are tender adding a little water if necessary. Add the cucumber and simmer for 1 minutes. Allow to cool.