This sharp and pungent salad really livens up grilled meats or fish. It’s also great with Indian dishes.
2 medium white or red onions, peeled
1 Tbsp tamarind pulp
½ cup hot water
1 Tbsp brown sugar
4 large vine tomatoes, skinned and diced
2 fresh hot green chillies, halved, deseeded and finely chopped
1 Tbsp roughly chopped mint leaves
2 Tbsp roughly chopped coriander (cilantro) leaves
2 Tbsp coarsely peeled and grated ginger
1 Slice the onions very thinly, put them in a sieve resting over a bowl and sprinkle with salt. Leave them to drain for 1 hour, then rinse thoroughly under cold running water. Pat onions thoroughly dry with paper towels then put them in a bowl.
2 Put tamarind pulp in a small bowl and pour in hot water. Leave to soften for 5 minutes, then use your fingers to separate the pulp from the seeds. Push the mixture through a sieve and discard seeds and tough fibre.
3 Mix brown sugar and sieved tamarind. Put onions, tomatoes, chillies, mint and coriander in a bowl and pour the tamarind liquid over them. Squeeze in the juice from the grated ginger, sprinkle with half a teaspoon of salt and stir thoroughly. Cover and chill before serving.
Photography Aaron McLean http://www.aaronmclean.com