A post for another staple dip - Green Chutney will be up next. Lets hop to the recipe of this Tamarind and Dates Chutney now.
Ingredients:
15-20 dates, pitted, soaked overnight with just enough water to soak them
1 cup tamarind pulp
1 cup brown sugar/regular sugar/grated jaggery
2 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp salt
1 tsp black salt
1 tsp ground ginger
Process:
1. Puree the dates along with the water they were soaked in.
2. Dry roast cumin seeds and the fennel seeds and coarsely ground them in a pestle mortar. Alternately, you can also finely grind it in a mixer.
3. In a heavy bottomed pan add the dates puree, ground cumin and fennel mixture and the rest of the ingredients and a cup of water.
4. Bring it to boil and then lower the heat and simmer the mixture for 15-20 minutes, stirring occasionally. Take it off gas and let it cool completely.
5. Store it in sterilized glass jars and keep them refrigerated. Keep well for 2-3 months. Use it as needed in Indian chaats or as a dip with snacks or starters.
Thank you for stopping by! Cheers!
delicious chutney and picture looks wonderful
ReplyDeleteLooks great and delicious! Would definitely try it sometime.
ReplyDeleteDo vote for your favourite recipes in the Gimme GREEN entries!
Chef Al dente On going event: Gimme GREEN!
Tangy and yummy chutney
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