Tamarind - Date Chutney ( Sweet Indian Chutney)

Sana's Note:

The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps

• Total Time: 2 hrs 15 mins
• Prep Time: 2 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1/2 cup tamarind paste
• 1/2 cup dates, deseeded
• 2 cups water
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon ginger powder
• 1 teaspoon salt
• 3/4 cup jaggery or 3/4 cup brown sugar or 3/4 cup sugar

Directions:

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

Reviews

[curlytoplg]

Wonderful and delicious in every way. It was absolutely perfect with the Indian Samosa's #15348. I actually didn't have any tamarind paste, but I was able to get a package of tamarind pods. I have never used these before, but I soaked them in water as suggested and scraped the paste off of the seeds after they softened. I ended up with only half the amount that the recipe called for, but it still turned out great. Thanks for posting this recipe.

[Chef #sasha]

wow its delicious

[Chef Kate]

How delicious this is! I made it as a component of the dressing for Sana's Fruit Chaat, but I am so grateful that I have a jar of it for other uses. It is rich and thick and sweet without being cloying and, as a bonus, is very low in calories and has hardly any fat. Plus, your house will smell wonderful while it is cooking.