Tamarind Date Chutney
Ingredients
- 7 to 8 each Soft Medjool Dates pitted
- 1 T Tamarind Paste
- ½ C Hot Water
- ¼ t Fennel Seeds
- ¼ t Ground Cumin
- ¼ t Salt
- ¼ t Cayenne
- ¼ t Ground Ginger
- 1 pinch Indian Sulfur Black Salt
- 1 dash Black Pepper
- ¼ C Brown Sugar
Instructions
- Soak dates in warm water for 30 minutes. Drain
- Transfer dates to a blender. Dissolve the tamarind paste in ¼ cup of the hot water and add to the blender. Add the remaining ¼ cup of water and blend until smooth. Set aside.
- In a small skillet, combine the fennel and cumin seeds over a medium heat. Dry-roast until the fennel seeds change color. About 1 minute. Use a spice grinder to grind the cumin and fennel with salt, cayenne, ginger, Indian black salt, and black pepper.
- Combine the spice mixture, sugar, and blended date/tamarind mixture in a sauce pan over medium heat. Bring to a boil.
- Reduce the heat to low and cook until chutney thickens (5 to 7 minutes). Taste and adjust the seasoning for salt sweetness, and spice, if needed. Cool completely before using.
- Store in airtight container for up to a month. Thin chutney with water as needed.