Tuesday, February 16, 2016

Date and Tamarind Chutney (Sweet Chutney) ~ Day 45

This sweet and sour chutney is another quintessential accompaniment for making chaats.   I have tried many recipes for this chutney over the years and nothing came close to my liking and satisfaction until, I found Chef Harpal Singh's video on YouTube on making this traditional chutney.  It has a perfect balance of sweet, sour and spiciness, that is lip-smackingly delicious.

Preparation time: 5 minutes
Cook time: 25 minutes
Yields: 2 cups

  • Pitted dates - 1/2 cup, chopped
  • Tamarind - 1/2 cup 
  • Grated jaggery - 1/2 cup
  • Bay leaves, dry - 1
  • Black cardamom - 2
  • Dried ginger powder - 1 tsp
  • Red chili powder - 3/4 tsp
  • Fennel powder - 1 tsp
  • Black salt - 1 tsp
  • Carom seeds / Ajwain - 1/2 tsp
  • Salt - to taste
  • Water - 4 cups

  1. Place all the ingredients in 4 cups of water.  Cook over medium heat for 20 minutes or until tamarind and dates are cooked softly and turns into a homogeneous mixture.
  2. Strain the mixture using a fine mesh strainer.  Scrape all the juice out using a ladle or spoon.
  3. Add 1/4 cup of water to the pulp and strain again, if needed.  Discard the pulp.
  4. If the chutney is too thin, boil for another 5 minutes.  Once cooled, the chutney will become thick. 
  5. Cool and refrigerate.  

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