During my travels around Sri Lanka I grew to love the frequent use of tamarind in pickles and chutneys. It has such a unique flavour that gives sweetness followed by a sour kick. The jarred purée is probably the easiest to find, either in supermarkets or Asian grocers, but if you don’t have any replace it with a teaspoon of coconut sugar and the juice of one lime.
Makes 3 Cups
+ vegetarian
+ quick fix
Ingredients
Green apples, quartered and cored
Fresh mint, leaves only
Fresh coriander, leaves only
Thick Greek yoghurt
Tamarind purée
Fine salt
Method
This recipe can be found on page 144 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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