Tamarind Date Chutney Sweet Indian Chutney Recipes

Steps:

• Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
• After the dates become smooth, blend in a mixer till smooth.
• Strain and transfer to the pan again.
• Add the tamarind paste and seasoning.
• Boil till thick enough to coat the back of a spoon thinly.
• Cool again. Store in clean airtight bottles and refrigerate.
• Shelf life of about a month in the refrigerator.
• * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
• What I usually do is use dry tamarind powder which I get from Indian grocery stores.

Steps:

• Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Steps:

• Using your hands break the block of Tamarind down into smaller pieces first.
• Soak the tamarind in the hot water for 20 minutes.
• Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
• Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
• Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
• Scrape the puree into a bowl and mix in the tamarind extract.
• Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
• Cool completely, store in the fridge and eat within 3 days.

Steps:

• Place the sugar, dates and water in a saucepan over medium heat.
• Bring to a boil and simmer for about 7-8 minutes, until the dates are very soft.
• Stir in the tamarind.
• Very carefully, pour the ingredients into a blender, clamp the lid down tight and blend until smooth (or blend in the pot with an immersion/stick blender).
• Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools).
• Stir in the spices and salt.
• Taste for seasoning: the chutney should be equal parts sweet, salty and sour.
• Add more tamarind, sugar or salt if any of these needs a boost.
• Store in a covered container in the refrigerator.