Fig and Tamarind Chutney

Ingredients

2 1/2 tablespoons Tamarind Pulp

1 1/2 cups Chicken Stock, Canned or fresh, boiling

1 tablespoon Butter, Unsalted

1/2 cup Onion, chopped

5 Figs, Dried, chopped, medium fine

1/2 cup Water

1/4 teaspoon Chile Powder

1/4 teaspoon Ginger, Ground

1/2 teaspoon Cumin, ground

Salt, to taste

1 pch Sugar, or to taste

2 1/2 tablespoons Mint leaves, chopped , fresh

Preparation

1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes.

Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive saucepan over medium-low heat. Cook the onion till translucent, about 5 minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the chile powder, ginger & cumin, then cover & simmer over low heat, stirring<

Serving Ideas : Good with grilled or broiled lamb chops.