THE KETCHUP OF THE EAST TAMARIND CHUTNEY 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