Tamarind Date Chutney

https://cookingwithparita.com/recipe/sweet-tamarind-chutney/#recipe https://www.thecuriouschickpea.com/homemade-tamarind-chutney/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If using tamarind or dates with seeds, soak in boiling water with a lid on for approx 15 mins. Once soaked remove from the hot water and let cool down. Then remove the seeds. Set aside the water to use in Step 2

Step 2

Into a saucepan, add pitted dates, tamarind pulp, jaggery and water (use reserved water if soaking in Step 1). Heat over medium heat, and once it starts to simmer bring it down to low. Cook for 30-40 minutes or until the dates are soft, and the jaggery is melted. You can speed this process by crushing the tamarind and dates with a fork while it cooks. Adding more water if needed.

Step 3

Add the spices, salt, and pepper and stir in. Cook over medium-low heat for about 3 minutes for the spices to release their flavor.

Step 4

Once soft allow the mixture to cool slightly. Set up a wire strainer over a large bowl. Transfer the tamarind pulp to the strainer and push the juice through using a large spoon (wooden or metal). You'll be left with a thick and fibrous pulp in the strainer, then pass through a sieve so you get a nice smooth chutney. Add the pulp back into the pan with 1/4 cup of water and massage to help get extra flavours from the tamarind and dates. Then sieve it one more time.

Step 5

Taste the chutney concentrate in the bowl and adjust spices, salt, and sugar to taste. Some tamarind is more tart and requires more sugar.

Step 6

Store in clean glass jars for up to 2 months in the fridge. You can freeze the chutney for longer storage.

Step 7

Thin out as desired when you serve it.

Step 8

Optional: Add in some more water to thin out the chutney to your desired consistency. (I used around 1/2 Cup)