Sun-Dried Tomato and Tamarind Chutney

Recipe from What's For Lunch, Honey?  


250g jar sun dried tomatoes
2-5 teaspoons tamarind paste, depending on your own taste
2-3 garlic cloves
Small piece of ginger
Handful of coriander leaves
Salt and pepper to taste
1/2 teaspoon chili flakes


In a food processor add the sun-dried tomatoes and a few tablespoons of the oil. Pour in the tamarind paste. Use this according to your taste for tanginess. Add the garlic, ginger, coriander leaves, salt and pepper to taste.

Pulse everything together Do not pulse too much as the chutney tastes best when still slightly chunky. Sprinkle chili flakes.

Keeps in the refrigerator in an air tight jar for 3-4 weeks.