This sweet tamarind chutney is an excellent aid to the digestive enzymes.
- 1 whole sweet thai tamarind
- Some lime juice
- Few pinches of Cooling Soma Salt
- Shredded slice of ginger
- A little olive oil and cilantro.
Peel and skin the tamarind. Put in hot water and soak for about 15 min or until the water is nicely brown. Next, put all the contents in a blender and blend on slow setting. The tamarind seed will bounce around and not blend. Next pour the juice through a strainer to strain out the seeds and pulp. Then add the above ingredients to the juice.
Eat the above like a pickle before the meal