Native Tamarind Chutney

Native Tamarind Chutney

A lovely fruity chutney, given a very special flavor from Australia’s own native tamarind. I used Diploglottis campbellii for this, their beautiful deep red colour added a beautiful glow to the finished product.

2 red onions, finely chopped
1 tablespoon of olive oil
Half teaspoon of turmeric
Teaspoon of fresh ginger (finely grated)
3 cloves of fresh garlic crushed
Half a teaspoon cumin
Pinch of  cinnamon
Half a grated cardamom pod
Half teaspoon crushed coriander seeds
I finely chopped chilli
Chopped flesh of ten -fifteen native tamarinds
4 to 5 mangoes chopped
I cup white vinegar
2 cups of sugar

Place oil in saucepan on low heat. Add onion and cook until translucent, around ten minutes. Add in garlic, chilli, turmeric, ginger, cumin, cinnamon, cardamom pod, coriander seeds. Cook for a few minutes until aromatic. Add mango and tamarind, vinegar and sugar. Increase heat to bring to a low boil, then turn heat down low to a simmer. Simmer for half to an hour or until thick. Pour into sterilised jars while hot. Store in the fridge. Can be used straight away, but is better if the flavours meld together for at least a week.