INDIAN CURRY ENJOY DAN:

          TAMARIND INDIAN CHUTNEY by CHEF DAN:

Makes 1-cup

INGREDIENTS:

3 tablespoons tamarind concentrate

1 cup water

1/4-cup brown sugar

1 teaspoon EACH coriander, cumin, anise seeds

1/2-teaspoon EACH chipotle chili powder, caraway seeds, and salt

1 2-inch cinnamon stick, broken in half

DIRECTIONS:

1.   Toast coriander, cumin, anise, caraway seeds in a skillet over medium-heat, stirring, until fragrant and a shade darker, about 2 minutes.

2.   Cool completely.

3.   In coffee grinder, finely grind until smooth.

4.   In a sauce pan add tamarind concentrate, water, brown sugar, chili powder, salt ground seeds and cinnamon sticks, and bring to a boil.

5.   Bring to a lively simmer, then reduce heat to medium-low and cook until slightly thickened, about 10 minutes.

6.   Remove from heat and cool to room temperature.

7.   Pour into a clean jar and cover with a tight-fitting lid.

8.   Store the chutney for weeks in the refrigerator.

9.   Tamarind is known as the ketchup of Asia.

ENJOY DAN:                hallelujah