A crunchy hot, sweet and sour chutney that makes a delicious sprinkle over thick curries or a crunchy topping on a gentle Basmati pilaf.

Ingredients

• 1/2 cup warm water
• 6 tblsp (100grams) tamarind pulp
• 1/4 cup red lentils
• 3/4 cup thread or ½ cup desiccated coconut
• 6 tblsp sesame seeds
• 1/2 - 1 tsp flaky salt
• 1 tblsp oil
• 6 cloves large juicy garlic, peeled
• 1/4 tsp asafoetida powder (optional)
• 1/2 mild green chillies, deseeded and chopped

Method

1. Pour the warm water over the tamarind to cover and allow to stand for 10 minutes. Mash with a fork to form a thick muddy paste. Sieve and reserve the puree.
2. Cook the lentils in a moderately hot dry frying for about 5 minutes until lightly browned. Add the coconut and sesame seeds and continue cooking, stirring frequently until the mixture is golden. Remove from the heat and transfer to a bowl.
3. Add the dash of oil to the pan and cook the chopped garlic until fragrant and but not coloured. Add the asafoetida powder and chillies and once hot and sizzling, stir into the lentil mixture with the tamarind pulp to make a wet crumbly mixture. Keep refrigerated. Serve at room temperature.

Cooks Tips

Asafoetida This strong smelling flavouring comes from a dried rhizome and while it packs a powerful pungent aroma when opened, once cooked in brings on a sweet oniony flavour. If you do not have it, don’t worry, leave it out just omit it.