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Prep time
1 hour
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Cook time
30 hours
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Serves
6
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Ingredients
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1 cup
Water
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1/4 cup
Tamarid Paste
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1/2 cup
Brown Sugar
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1/4 teaspoon
Salt
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1/2 teaspoon
Cayenne
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1/2 teaspoon
Cumin
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1/2 teaspoon
fresh grated ginger
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4
Crispy rice roll crackers (or around 2 cups of puffed rice)
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1 cup
peanuts
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3
Scallions (sliced)
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1 cup
Cilantro
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1
Jalapeno (minced)
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1
Potato
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1
Tomato (diced)
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1/2 - 3/4 cups
Tamarind Chutney
Directions
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Preheat oven to 425
Tamarid Chutney (makes 1 cup)
Mix water through ginger in a small pot, simmer for 20 minutes then strain with a wire mesh strainer.
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While the chutney is simmering dice the potatoes and roast them for 20-25 minutes, stirring twice.
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let the potatoes cool then combine with remaining ingredients
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