TAMARIND AND DATE CHUTNEY
Steps:
- In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
- Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
- Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.
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Suman
[email protected]I would highly recommend this chutney to anyone who loves Indian food.
Dan Xia
[email protected]This chutney is a bit pricey, but it's worth every penny. It's so delicious and versatile.
Amos Jepes
[email protected]I love that this chutney is made with all-natural ingredients. It's a much healthier option than store-bought chutney.
ali hussian
[email protected]This chutney is the perfect balance of sweet and sour. It's a great way to add a pop of flavor to your favorite dishes.
Ricer935
[email protected]I'm so glad I found this recipe. I've been looking for a good tamarind and date chutney for ages.
Alex Rai
[email protected]This chutney is a must-have for any Indian food lover. It's the perfect condiment for samosas, pakoras, and curries.
Ariyan Kabir
[email protected]I love the way this chutney brightens up my dishes. It's a great way to add a touch of flavor and interest.
Black Horse
[email protected]This chutney is so good, I could eat it straight out of the jar!
Winner Sajib
[email protected]I'm not sure what went wrong, but my chutney turned out bitter. I had to throw it away.
Mourine Oluoch
[email protected]I followed the recipe exactly, but my chutney turned out too runny. I'm not sure what I did wrong.
Rafidain Music
[email protected]I found this chutney to be a bit too spicy. I would have preferred a milder flavor.
refat khan
[email protected]This chutney is a bit too sweet for my taste. I would have preferred a more tart flavor.
Tabeh rasool
[email protected]I love that this chutney is made with all-natural ingredients. It's a much healthier option than store-bought chutney.
CJ Pendleton
[email protected]This chutney is a great way to use up leftover tamarind and dates. I always have some on hand now.
Victor Akai
[email protected]I was pleasantly surprised by how easy this chutney was to make. It only took me about 30 minutes from start to finish.
Pearl Kennedy
[email protected]This chutney is perfect for adding a pop of flavor to your favorite dishes. I love it on chicken, fish, and vegetables.
Wasiu Afeez
[email protected]I'm not usually a fan of chutney, but this one is really good! It's not too sweet or sour, and it has a nice spicy kick.
Zarar Zarar
[email protected]This is my new favorite chutney recipe! It's so easy to make and it tastes delicious. I love the combination of tamarind and dates.
MD Rayhen hossen
[email protected]This chutney is a delightful blend of sweet, sour, and tangy flavors. I served it with samosas and it was a hit!