Quick Tamarind Date Chutney Indian Recipe

Quick Tamarind Date Chutney Indian Recipe

Ingredients

• 7 to 8 large soft medjool dates, pitted and soaked in warm water for 30 minutes, drained
• 1 tablespoon tamarind paste (concentrate)
• 1/2 cup hot water
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground ginger
• good pinch of Indian black salt
• recipe for : Dash of black pepper
• recipe for : Pinch of asafetida (omit to make gluten-free)
• 1/4 cup powdered jaggery, brown sugar, or coconut sugar

Method

1. Transfer the dates to a blender
2. Dissolve the tamarind paste in 1/4 cup of the hot water and add to the blender Add the remaining 1/4 cup water and blend to a smooth consistency
3. Set aside
4. In a small skillet, combine the fennel and cumin seeds over medium heat
5. Dryroast until the fennel seeds change color, about 1 minute
6. Use a spice grinder or mortar and pestle to grind the cumin and fennel with salt, cayenne, ginger, Indian black salt, black pepper, and asafetida
7. Combine the spice mixture, sugar, and blended date tamarind mixture in a saucepan over medium heat and bring to a boil
8. Reduce the heat to low and cook until the chutney thickens, 5 to 7 minutes
9. Taste and adjust the seasonings for salt, sweetness, and spice, if needed
10. Cool completely before using
11. Keep refrigerated in an airtight container for up to a month
12. Thin out the chutney with water to your preference before using
13. Thin out the chutney with water to your preference before using

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