Ingredients for Tamarind Date Chutney
- 1 cup pitted Medjool dates
- Jaggery
- 1/2 cup water
- Tamarind Paste
- Hot Chili Powder
- Ground Ginger
- Garam Masala
- 1/2 teaspoon salt (or to taste)
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How to Make Tamarind Date Chutney
- In a medium saucepan, combine the sugar, pitted dates, and water.
- Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 7-8 minutes, or until the dates are very soft and have broken down.
- Stir in the tamarind paste (or concentrate) until well combined.
- Carefully transfer the mixture to a blender. Secure the lid tightly and blend until completely smooth and free of lumps.
- Pour the blended mixture back into the saucepan. Bring to a simmer and cook, stirring frequently, until the chutney has thickened to a consistency that coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the ground cumin, coriander, cayenne pepper (if using), and salt.
- Taste the chutney and adjust the seasoning as needed. Add more tamarind for extra tartness, sugar for sweetness, or salt for saltiness. Aim for a balanced sweet, sour, and salty flavor profile.
- Let the chutney cool slightly before transferring it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. This chutney will keep in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
405g
Fat
0g
Carbs
35g
