Golden Potato Discs
When I was a kid it was always my job to soak (and rehydrate) the dried tamarind blocks in hot water to squidge out all the tangy flavour. My mum hated wasting anything so I had to keep flushing out the pulp until there was nothing left but the stones and the coarse casing. It took forever and I had more important things I had to be doing... like watching Top of the Pops. Aaaaanyway, years later and after having worked my way through all the tamarind pastes, sauces and concentrates, I have gone full circle and returned to using the blocks as these give the best flavour. Yes, mother, you were right! Imlee is an amazing chutney and it's really easy to make. If you like samosas then you can only ever serve them with this.
This is a beautifully balanced chutney with hot, sweet and tangy flavours. It's great with any snack from a samosa to a dosa.
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