Tamarind chutney

Chestnuts in ginger syrup

• 100 GRAM TAMARIND, soaked
• 1 TBSP BROWN SUGAR
• 1 RED PEPPER. chopped
• 1 TSP CUMIN SEEDS
• 1 TSP CORIANDER POWDER
• 1 TSP FENNEL SEEDS
• 1/2 TSP SALT

• 250 GRAM CHESTNUTS, peeled
• 250 GRAM SUGAR
• PIECE OF GINGERROOT, grated

Press the fluid out of the tamarind. Stir fry the fennel and the cumion seeds for 3 minutes, add the tamarind fluid and remaining ingredients. Bring this to the boil and simmer for 10 minutes. This chutney should be eaten within a few days.

Bring 2 cups of water to the boil with the sugar and the gingerroot and cook on medium high heat for 5 minutes. Add the chestnuts, turn the heat low and simmer for 20 minutes. Put the chestnuts in a jar and pour the syrup on top.