Date - tamarind chutney / Indian style date and tamarind chutney
This date - tamarind chutney / Indian style date and tamarind chutney is the perfect blend of sweet and tangy with a slight heat running through it. It is the perfect accompaniment to various Indian snacks such as samosas and pakoras to name a few.
Ingredients
- 100 gms tamarind (seedless)
- 100 gms pitted dates
- 80 gms jaggery, preferably chopped
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp ground ginger
- 1 tsp chilli powder
- ½ tsp salt
- 3 cups very hot water
Instructions
- Add the tamarind, dates and jaggery to a bowl / jug.
- Pour the hot water over it and keep aside for 15 minutes.
- Meanwhile, place the fennel, cumin and coriander seeds in a small pan over heat. Roast the spices, stirring continuously till they start to leave their aroma; take care not to burn the spices.
- Grind the roasted spices; doesn't need to be a fine powder. Keep aside for later. I used a mortar and pestle; if using an electric grinder, cool the spices before grinding.
- Place the tamarind, dates and jaggery mixture in a pan over heat.
- Bring to a boil.
- Lower the heat to medium and simmer for about 6-7 minutes. Keep stirring frequently.
- Add all the spices, including the freshly roasted and ground ones and salt.
- Cook for another 2-3 minutes over low heat; the dates and tamarind will be soft. The mixture does not have to dry out completely as it will thicken further on cooling.
- Stir well, mashing the dates and tamarind as much as possible.
- Cool completely and grind to a paste.
- Pass the ground mixture through a sieve to catch any thick or stringy bits.
- Transfer to a clean dry, airtight jar and store in the refrigerator.