Home-made fresh chutney elevates the taste of dish. I have always been putting away making this chutney as I thought the process would be long, where the tamarind had to be soaked and then the juice had to be extracted. As I was not up to extracting the juice using the tamarind fruit, went ahead and used store bought tamarind paste. The dates chutney turned out great and was super excited that tamarind paste works :). Adapted recipe from here, all I had to do was boil all the ingredients and grind into a smooth paste. Can’t find a more easier way to make Dates-Tamarind chutney. This chutney is a must for chaats(street food in India), also some times I smear a lil bit of it in wraps and rolls for extra flavor.
dates deseeded 1/2 cup, heaped
tamarind paste 1 tbsp
water 3 cups
jaggery powder 1/3 cup + 2 tsp
salt to taste
cumin powder 1/2 tsp
dhaniya/coriander powder 1/2 tsp
red chili powder 1/2 tsp
ginger powder 1/2 tsp
In a saucepan add tamarind paste, dates and water.
Heat on medium, let it come to a boil, and simmer for 7 minutes.
Mix in jaggery powder, salt, red chili powder, coriander powder, cumin powder and dry ginger powder.
Mix well and let it simmer for 8 minutes.
Let the mixture cool down a bit and then grind into smooth paste using blender or grinder.
Strain the chutney using strainer.
Transfer into a clean jar after its completely cooled and refrigerate. Stays good for a couple of weeks in the fridge. If you make a big batch freeze part of the chutney.