Tamarindo Chutney

Ingredients:

2 tamarindo bean pods
1/2 cup water
1 Tbsp. coconut flakes, toasted
2 Tbsp. chopped fresh cilantro
2 Tbsp. brown sugar
2-3 serrano chiles, stemmed, seeded and chopped
1 pinch salt
1 Tbsp. sesame oil
1 Tbsp. curry powder
1 cup nonfat yogurt

Instructions:

Remove the hard outer shell and place the tamarindo pods in a bowl and cover with hot water for 10-15 minutes. Rub the pods with your hands separating the pulp from the seeds and fiber. Run through a strainer and throw away the remnants.

Place the coconut in a dry frying pan and heat over a medium flame to toast for 10-15 seconds. Do not burn! Let cool.

Place the pulp, cilantro, sugar, chiles, and salt into a food processor and puree until smooth. Add the oil, curry powder and yogurt, and blend until all is incorporated. Transfer the mixture to a bowl and refrigerate covered until ready to serve.

Goes very well with most roasted and grilled meats.