Thursday, 31 July 2014

Date and Tamarind Chutney

This is a chutney you would love to keep ready at all times in the fridge. Sweet, tangy, and spicy, it is a wonderful balance of flavors which can leave any Indian pallate to keep longing for more. Enjoy it with your chats and fritters and take the dish to the next level. I enjoyed this chutney with these wonderfully crispy baked Peas Kachori as well as with some healthy Spinach and Chickpea Cutlets!

1/3 cup tamarind pulp from seedless tamarind soaked in water for 30 minutes-1 hour
1 cup dates pitted and soaked in water for 30 minutes-1 hour
5-6 aam papad soaked in water for 30 minutes-1 hour (optional)
1/4 cup jaggery (I used Date Palm jaggery or Nolen Gur)
1 tsp cumin seeds
2 whole red chillies
1 tbsp chilli powder
2 tsp freshly roasted and ground cumin powder
Salt to taste
1 tsp oil

With your hands, mash the tamarind in the soaked water till the tamarind is all fibrous. Strain this liquid by pressing down with a spoon till you only have the fibrous remains in the sieve. Discard the skin and keep the pulp aside. 
Now in a blender, blend the dates and soaked aam papad without the soaked water to a paste. Keep aside. Do not discard the soaked water.
Heat oil in a pan and splutter the cumin seeds and whole red chillies. Add the tamarind pulp and the date and mango pulp and mix well till combined. Add the spices and stir. Next add the jaggery and continue stirring on a medium flame till it melts. Add the reserved soaked water from the dates and aam papad, about 1/2 cup, and cover and cook till the mixture thickens a bit. Check for seasoning and adjust as per your taste. Continue stirring till the chutney reaches your desired consistency. Remove from flame and let it cool completely before putting the lid on after transferring to air tight jar. 

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