Vegetable chutney

Directions

• Step 1 Remove the tamarin from its package and dip 30 g of it in a bowl of hot water for a few minutes. Start boiling a large pan of water and put the lid on.
• Step 2 Rinse the vegetables, peel the cucumber, remove its core, and cut it into cubes. Let it drain with a little salt in a strainer to remove excessive water. Peel the carrot and the sweet potatoes and cut them into cubes as well. By that time, the water should be boiling, dip the tomatoes in for only 20 seconds, remove them and let them cool off for a little while. The tomatoes should be easy to peel that way. Cut them in two, remove the seeds, and chop the pulp. Peel the onion, roughly chop it, drain the water from the corn, and peel the ginger root.
• Step 3 When the tamarin is ready, that is when it is soft enough, remove it from the container and press the cloves with your fingers to extract the pulp. Remove the hard parts and discard them. Rinse the cucumber bits and set them aside. Heat up some oil in a saucepan, fry the mustard, then the carrot, the sweet potatoes, the onion, and the corn. Fry for about 5 minutes, add the tomatoes, the chili, the salt, the pepper, the ginger you have extracted with a garlic press, and cook for 10 to 20 minutes on low heat with the lid on. Add the rest of the ingredients and simmer until the sugar turns into a thick syrup. Add the cucumber just before serving so it keeps its green color.