TAMARIND-DATE CHUTNEY
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place the cumin seeds in a small, dry skillet over medium heat. Shake the skillet gently to move the seeds as they toast so they don't burn; continue until aromatic, about 5 minutes. Transfer seeds to a spice grinder, and grind to a fine powder.
- Place the dates in the bowl of a food processor; process until finely chopped. Remove and discard any seeds to make 3 tablespoons tamarind concentrate. Add concentrate, ginger, and ground cumin to food processor. Add 2/3 cup plus 2 tablespoons boiling water, or enough to make the mixture a spreadable consistency. Process until smooth. Add the cayenne and salt; adjust to taste.
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Anis Patel
[email protected]This chutney looks amazing! I can't wait to see how it tastes.
Idriisa Smart
[email protected]I'm allergic to dates, so unfortunately I won't be able to try this chutney.
Vishnu Limbachiya
[email protected]This chutney sounds way too sweet for my taste. I prefer chutneys that are more on the savory side.
Anees Khan
[email protected]I'm not a big fan of tamarind, but I'm willing to give this chutney a try. It sounds like it has a lot of potential.
Jabirul Islam
[email protected]This chutney sounds delicious! I'm definitely going to give it a try.
Christian Alset
[email protected]I'm always looking for new and exciting chutney recipes, and this one definitely fits the bill. I can't wait to try it!
asifkhan b4u
[email protected]This chutney is the perfect make-ahead condiment. It keeps well in the refrigerator for up to two weeks, so I always have some on hand.
Veronica Mclean
[email protected]I love the way this chutney looks! The bright red color is so eye-catching.
Real Jared
[email protected]This chutney is so versatile! I've used it as a marinade for chicken, as a dipping sauce for samosas, and even as a spread for sandwiches. It's always a hit.
Liza Svg
[email protected]I'm not sure what went wrong, but my chutney turned out really runny. I followed the recipe exactly, so I'm not sure what happened.
dametrious holland
[email protected]This chutney was a disaster! The flavors just didn't work together, and it was way too spicy for my liking.
Maximilian Maximus
[email protected]This chutney was a bit too sweet for my taste, but I think that's just a personal preference. I can definitely see how others would enjoy it.
Jiten Magar
[email protected]I was a bit hesitant to try this chutney because I'm not a big fan of tamarind, but I'm so glad I did! The dates really mellow out the tamarind flavor, and the end result is a chutney that's both sweet and tangy.
Sous Moore
[email protected]This chutney is absolutely delicious! The flavors are complex and well-balanced, and it's the perfect accompaniment to any Indian meal.
Johnathan Redburn
[email protected]I love this chutney! It's so easy to make and it's always a crowd-pleaser. I especially love the way the tamarind and dates play off of each other.
fahar ijlal
[email protected]This tamarind date chutney was a delightful surprise! The sweet and tangy flavors balanced each other perfectly, and the addition of dates gave it a lovely depth of flavor. I served it with grilled chicken and rice, and it was a hit with the whole fa