TAMARIND DATE CHUTNEY

Tamarind date chutney is a rich, glossy condiment made from tangy tamarind pulp, naturally sweet dates and jaggery cooked along with aromatic spices. It has a perfect balance of sweet, sour and mild spicy flavour with a smooth syrup texture.

Tamarind date chutney is commonly used in Indian and Middle Eastern cuisine. It pairs beautifully with snacks, fried foods and grilled dishes, adding depth and vibrant burst of flavours. In Indian cuisine, it is commonly served with samosas, kachoris, cutlets or chats.

ABOUT THE RECIPE:

Shredded jaggery/jaggery powder can be used for this recipe. I’ve used jaggery powder in this recipe. Jaggery powder has a darker color compared to the normal jaggery.

*THIS RECIPE MAKES AROUND 500ML OF TAMARIND DATE CHUTNEY.

Tamarind date chutney can be stored in the refrigerator for about 2 to 3 months, and about 6 to 8 months in the freezer. Make sure to use a clean and dry, freezer safe container for a longer shelf life.

INGREDIENTS FOR TAMARIND DATE CHUTNEY:

• TAMARIND – 1 CUP
• SEEDLESS DATES – 1 CUP
• JAGGERY POWDER – 2 CUPS
• CHILLY POWDER – 1 TSP
• DRY GINGER POWDER – 1/2 TSP
• CUMIN POWDER – 1/2 TSP
• BLACK SALT – 1/2 TSP
• SALT – 1/2 TSP

HOW TO MAKE TAMARIND DATE CHUTNEY:

• Add 1 cup of seedless dates and 1 cup of tamarind to a bowl.

• Add around 500ml of water to it and let it soak for at least 2 hours.

• After 2 hours, transfer the soaked tamarind and dates to a blender. Do not add all the water to it.

• Blend them to a fine paste. Add little water only if necessary.

• Add the blended paste to a strainer and extract the puree.

• Heat a kadai, and add the extracted puree to it.

• Also, add 2 cups of jaggery to it and mix it well. The jaggery will start to melt.

• Once the jaggery has melted completely, it will start to boil. At this stage, add the chilly powder, cumin powder, dry ginger powder, black salt and salt to it.

• Mix everything well.

• It starts to boil and will start to thicken forming a glossy texture or syrup consistency. At this stage turn off the flame.

YUMMY AND DELICIOUS TAMARIND DATE CHUTNEY IS READY.

ONCE IT COOLS DOWN COMPLETELY, POUR IT INTO AN AIRTIGHT CONTAINER AND STORE IT IN REFRIGERATOR OR FREEZER.

I USED TAMARIND DATE CHUTNEY TO MAKE ALOO TIKKI CHAT.

TAMARIND DATE CHUTNEY

Recipe by foodpassion1513Course: Uncategorized

Servings

25~30

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

150

kcal

Tamarind date chutney is a rich, glossy condiment made from tangy tamarind pulp, naturally sweet dates and jaggery cooked along with aromatic spices. It has a perfect balance of sweet, sour and mild spicy flavour with a smooth syrup texture.
Tamarind date chutney is commonly used in Indian and Middle Eastern cuisine. It pairs beautifully with snacks, fried foods and grilled dishes, adding depth and vibrant burst of flavours. In Indian cuisine, it is commonly served with samosas, kachoris, cutlets or chats.

Ingredients

• TAMARIND – 1 CUP

• SEEDLESS DATES – 1 CUP

• JAGGERY POWDER – 2 CUPS

• CHILLY POWDER – 1 TSP

• DRY GINGER POWDER – 1/2 TSP

• CUMIN POWDER – 1/2 TSP

• BLACK SALT – 1/2 TSP

• SALT – 1/2 TSP

Directions

• Add 1 cup of seedless dates and 1 cup of tamarind to a bowl.
• Add around 500ml of water to it and let it soak for at least 2 hours.
• After 2 hours, transfer the soaked tamarind and dates to a blender. Do not add all the water to it.
• Blend them to a fine paste. Add little water only if necessary.
• Add the blended paste to a strainer and extract the puree.
• Heat a kadai, and add the extracted puree to it.
• Also, add 2 cups of jaggery to it and mix it well. The jaggery will start to melt.
• Once the jaggery has melted completely, it will start to boil. At this stage, add the chilly powder, cumin powder, dry ginger powder, black salt and salt to it.
• Mix everything well.
• It starts to boil and will start to thicken forming a glossy texture or syrup consistency. At this stage turn off the flame.
• YUMMY AND DELICIOUS TAMARIND DATE CHUTNEY IS READY.