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
suman@gmail.comI would highly recommend this chutney to anyone who loves Indian food.
Dan Xia
xdan29@hotmail.comThis chutney is a bit pricey, but it's worth every penny. It's so delicious and versatile.
Amos Jepes
j.a@yahoo.comI love that this chutney is made with all-natural ingredients. It's a much healthier option than store-bought chutney.
ali hussian
h@yahoo.comThis 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
ricer935@gmail.comI'm so glad I found this recipe. I've been looking for a good tamarind and date chutney for ages.
Alex Rai
rai-alex37@hotmail.comThis chutney is a must-have for any Indian food lover. It's the perfect condiment for samosas, pakoras, and curries.
Ariyan Kabir
kabir.ariyan@gmail.comI love the way this chutney brightens up my dishes. It's a great way to add a touch of flavor and interest.
Black Horse
blackh75@yahoo.comThis chutney is so good, I could eat it straight out of the jar!
Winner Sajib
sajib-winner@hotmail.comI'm not sure what went wrong, but my chutney turned out bitter. I had to throw it away.
Mourine Oluoch
m-o@gmail.comI followed the recipe exactly, but my chutney turned out too runny. I'm not sure what I did wrong.
Rafidain Music
rm100@aol.comI found this chutney to be a bit too spicy. I would have preferred a milder flavor.
refat khan
khan-r84@hotmail.frThis chutney is a bit too sweet for my taste. I would have preferred a more tart flavor.
Tabeh rasool
t_r70@hotmail.co.ukI love that this chutney is made with all-natural ingredients. It's a much healthier option than store-bought chutney.
CJ Pendleton
pendletonc56@yahoo.comThis chutney is a great way to use up leftover tamarind and dates. I always have some on hand now.
Victor Akai
a5@yahoo.comI was pleasantly surprised by how easy this chutney was to make. It only took me about 30 minutes from start to finish.
Pearl Kennedy
p_k@hotmail.comThis chutney is perfect for adding a pop of flavor to your favorite dishes. I love it on chicken, fish, and vegetables.
Wasiu Afeez
wasiuafeez70@hotmail.comI'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
z_zarar36@yahoo.comThis 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
mdr@gmail.comThis chutney is a delightful blend of sweet, sour, and tangy flavors. I served it with samosas and it was a hit!