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Credit: Maneet Chauhan
The National Culinary Review, November 2008
4 t. tamarind concentrate
1 jalepeño, rough chop
2-inch fresh ginger, peeled, rough chop
1 medium ripe mango, peeled, rough chop
1 cup fresh cilantro
2 T. roasted cumin powder
1/2 t. coriander powder
1/2 t. cardamom
1/2 t black peppercorns, crushed
1/2 t cinnamon
2 T. freshly squeezed lime juice
Kosher salt, to taste
Blend tamarind, jalepeño, ginger, mango, cilantro, cumin powder, coriander powder, cardamom, black peppercorns, cinnamon, lime juice and salt in blender/food processor to a smooth paste.
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