Bengali Tamarind Preserve
This fruity, tart, aromatic preserve showcases the complexity of the tamarind fruit. With a focus on zero-waste, the seeds and flesh of the Bangladeshi-sourced tamarind are also used in the preserve, which ensures the most lip-puckering expression of the fruit.
To make the preserve, tamarind is peeled and soaked then cooked down with a blend of toasted spices and unrefined jaggery. The resulting sticky jaggery, chilli and ginger combination is moreish and full of flavour.
Sohini's habu (grandfather) was a passionate aachar maker, and a creative chef. Despite the social expectations of his time demanding that men focus on their day jobs, he found most joy spending time at the bajaar and creating preserves for the family.
Try serving the preserve with some charred vegetables, dilute it to make a base for bitter or sour cocktails, dollop onto a tempering for a daal, or pair it with goat’s cheese.
This fruity, tart, aromatic preserve showcases the complexity of the tamarind fruit. With a focus on zero-waste, the seeds and flesh of the Bangladeshi-sourced tamarind are also used in the preserve, which ensures the most lip-puckering expression of the fruit.
To make the preserve, tamarind is peeled and soaked then cooked down with a blend of toasted spices and unrefined jaggery. The resulting sticky jaggery, chilli and ginger combination is moreish and full of flavour.
Sohini's habu (grandfather) was a passionate aachar maker, and a creative chef. Despite the social expectations of his time demanding that men focus on their day jobs, he found most joy spending time at the bajaar and creating preserves for the family.
Try serving the preserve with some charred vegetables, dilute it to make a base for bitter or sour cocktails, dollop onto a tempering for a daal, or pair it with goat’s cheese.
Description
This fruity, tart, aromatic preserve showcases the complexity of the tamarind fruit. With a focus on zero-waste, the seeds and flesh of the Bangladeshi-sourced tamarind are also used in the preserve, which ensures the most lip-puckering expression of the fruit.
To make the preserve, tamarind is peeled and soaked then cooked down with a blend of toasted spices and unrefined jaggery. The resulting sticky jaggery, chilli and ginger combination is moreish and full of flavour.
Sohini's habu (grandfather) was a passionate aachar maker, and a creative chef. Despite the social expectations of his time demanding that men focus on their day jobs, he found most joy spending time at the bajaar and creating preserves for the family.
Try serving the preserve with some charred vegetables, dilute it to make a base for bitter or sour cocktails, dollop onto a tempering for a daal, or pair it with goat’s cheese.
