The vegan recipe for Chili and Tamarind Paste:
servings – 1 1/2 cups
- 15 red chilies (cut into small sections)
- 2 tbsp tamarind paste
- 1/2 cup water
- Mix the tamarind paste with water.
- Remove the tamarind seeds.
- Place the diluted tamarind paste and red chilies in the blender; pulse until smooth.
- Transfer the puree to a pan, stir well, bring to a boil and briefly simmer.
- Remove and serve.