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Ingredients
- Tamarind Pods - 1/2 cup or Tamarind paste (store bought) - 1 tspn
- Dates - 1/2 cup
- Chatt Masala - 1 tspn
- Chilli powder - 1/2 tspn
- Jaggery - 2 tspn
- Salt - 1/4 tspn
Tamarind Dates Chutney
method
- Soak the tamarind pods in 1/2 cup of hot water for 20 minutes and squeeze out as much pulp as possible. Thick pulp is needed for this recipe. To get the consistency soaked tamarind can be blended in a blender and the pulp can be extracted by running it through a sieve. If using tamarind paste, dilute it with 1/4 cup of water.
- Soak the dates in another bowl and grind it to fine paste
- Mix tamarind and dates pulp together along with other listed ingredients. Add some water if needed. Taste the chutney and adjust the ingredients to your preference.
- Cook the chutney in stove top or in microwave till the chutney starts to boil.
- This chutney can be stored in fridge for 2 weeks.
For longer shelf life store the chutney in freezer. It is easy to scoop out using an ice cream scooper.
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