Tamarind Flower Hemp Chutney
Ingredients
- 1.5 cups tamarind flowers and some leaves
- 14 green chillies
- 6 cloves garlic
- Fistful of roasted peanuts
- 1 tablespoon hemp seeds
Tempering
- Oil
- Mustard seeds
- Curry leaves
- Asafoetida
- 1/2 onion
Preparation
Flame roast the garlic and green chillies.
Ground all of the ingredients together to make the chutney.
Temper oil with mustard seeds, curry leaves, asafoetida, and chopped onion.
Tips
Sauté the flowers and leaves to reduce astringency, but this may destroy vitamin C.
Substitute tamarind flowers with raw mango or gooseberry, and swap peanuts with roasted coconut when using substitutes.
