2 cups tamarind 4 cups warm water 4 tablespoons salad oil 2 chili pepper, minced 1 medium onion, finely diced 2 teaspoons curry powder 3 cloves garlic, crushed 1 tablespoon ginger, grated 1 cup sugar Salt, to taste
Soak tamarind in warm water for 2 hours or until soft. Break up and squeeze the tamarind by hand until the seeds are loosened from the sacs. Strain through a large hole strainer. Discard seeds and fiber. Heat oil in a heavy pot. Saute the chili peppers and onion until golden brown. Add curry powder, garlic and grated ginger, and sauté for 2 more minutes. Pour the tamarind juice along with the sugar into the pot, and cook over medium heat for 45 minutes or until the chutney thickens; stir frequently. Add salt to taste. Cool and store in the refrigerator in a sealed container.