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!

Ingredients

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

Direction

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. 

                                   

Wholewheat Date and Coffee Loaf

Every sunday, I try and bake something which lasts me through the entire week for my on-the-run breakfast. Since it is the first meal of the day, it is really necessary that I make it as healthy as possible with maximum nutrient value. The bake also comes quite handy for my evening cup of Honey Lemon Tea as well as for my anytime hunger pangs. All in all, I am finding it quite helpful in keeping my weight in check and have also succeeded in losing a few grams per week with having these breakfast bakes and coupled with salads/soups/grills for lunch and dinner. Now I can safely indulge on my weekends and control throughout the week!

                                    

Ingredients

1 1/2 cup wholewheat flour

1 egg

1 cup dates pitted and chopped

1 cup brown sugar

1 cup freshly brewed strong hot coffee (without milk)

1 tsp baking powder

1 tsp salt

1/2 cup almonds/walnuts/pecans chopped

1 tsp vanila essence

2 tbsp butter

Direction

In a bowl, put the dates and sprinkle baking powder on top. Now pour the hot coffee and keep it aside till room temperature.

In another bowl, cream the butter and sugar till smooth. Add the egg and vanila essence and beat further. Now add the flour and salt and mix till no lumps remain. Now add the coffee date mixture and mix further till smooth. Lastly, fold in the nuts.

Pre-heat the oven at 175 degree celsius and line a loaf tin with baking paper. Pour the batter into the tin and smooth out the edges. Bake in the pre heated oven for 30-35 minutes till a toothpick inserted comes out clean. If the top starts over browning and the inside is not yet cooked, tent the top with an aluminium foil. Once done, remove from oven and let it cool in the pan for 5 minutes. Then cool completely on a wire rack before slicing.