Date Tamarind Chutney
by Aparna Anurag Updated February 7,2014
The word "chutney" is derived from the Sanskrit word caṭnī, meaning to lick. The first chutneys that were made in India would have been sticky fruit based preserves.
The tradition of chutney making spread through the English speaking world, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Recipe type: Appetizer
Cuisine: IndianServes: 4-5
Yield:1 medium storage bottle
Author: Aparna Anurag
- Dates – 1/2 cup
- Tamarind – 1/4 cup
- Jaggery (Molasses) – 1/2 cup
- Red Chilli powder – 1/2 tsp
- Roasted Cumin powder – 1/2 tsp
- Dry Ginger powder (sonth / sukku) – 1/4 tsp
- Black salt – 1/4 tsp
- Water – 2 cups
- ***Indian spices: Glossary of cooking
1. Crumble the Jaggery. Remove any seeds and fiber from tamarind. If using seeded dates, remove the seeds.
2. Heat water in a pan and add all the ingredients to the hot water. Let it simmer for 5-7 minutes till the Jaggery completely dissolves. Take off fire. Close with a lid and let it cool down completely. I leave it for 2-3 hours so that the dates and tamarind could soften well and absorb the other spices.
3. Transfer the entire contents to a blender and grind till smooth to a sauce consistency. Add less then 1/4 cup of water if you find the mixture very thick to grind.
4. Transfer the ground chutney to a pan and bring it to a boil over low flame. When you start to see small bubbles around the chutney, take off fire and let it cool completely.
5. Transfer to a dry, clean jar and use as required. You can keep this chutney up to 10 days if refrigerated.
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