Crisp, sweet-sharp relish
This relish will store for up to a week and is a great condiment to have on hand.
- Pour the boiling water over the tamarind pulp. Leave for a few minutes, then strain in a tea-strainer. Discard the pulp and keep the tamarind water.
- Finely shred or grate carrots, cabbage and ginger. Put it in a bowl with the tamarind water and sea salt and leave overnight.
- Drain off the liquid and add the palm sugar, shredded hot chillies, salt, Thai fish sauce, rice vinegar and water. Mix thoroughly.
- Store in an airtight jar in the fridge. Best made three days in advance and will store for up to a week, turning the jar over from time to time.