Date and Tamarind Chutney
This chutney combines well with many kinds of Indian street foods like samosa, pakora, chhole, chaat etc. It brings a balance and rounds up the flavor of spicy foods.
Equipment
- Hand blender/ blender
Ingredients
- 1 cup dates (pitted)
- 1 cup water
- ½ cup Tamarind Paste (imli paste)
- 1 tsp ginger powder (Ingwer gemahlen)
- 1 tsp cumin powder (Kruezkümmel gemahlen)
- a pinch of Black salt (kala namak)
- ¼-½ cup water (adjust to preference)
Instructions
- Add the dates and water in a sauce pan and bring it to boil. Cook on medium heat for 5 minutes. Then turn off heat. (If you are using dates that are hard, you may need to cook them longer to make them tender. In that case cover and cook on low heat for about 20 minutes and check that they are fork tender).
- Turn the dates into a smooth puree using a stab mixer or a blender. (You can add up to half cup water here to ease the blending process. In that case skip adding more water in the next step).
- Add tamarind paste, ginger powder, cumin powder and black salt and mix well using a whisk. Add water gradually and stop when you have achieved your preferred consistency of chutney. (see notes below*¼)
- Cook the chutney on low heat for 5 minutes, stirring occasionally.
- Allow to cool down, then transfer to a clean and dry glass container with a lid. Store in the fridge for up to 1 week.
Notes
*For a thicker consistency of chutney add about 1/4 cup of water. For a runny consistency add 1/2 cup or more of water.
Reduce all the ingredients in half if you want to make a smaller quantity.