Sweet Date and Tamarind Chutney
Imlee Chutney
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Heat
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Prep 20 mins
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Cook 5 mins
Hari says
Indian snacks are nothing without a flavoursome dip or chutney to go with them and this one is great. It has a delicious sweet and sour taste with a little chilli heat too. The dip is made with tamarind for the tang and the dates give it the hit of sugar that make it really morish. Its really easy to make and goes beautifully with samosa's and pakora so let me know what you think.
- Ingredients
- Method
- 85g seedless tamarind
- 80g seedless dates
- 40g grated jaggery (or brown sugar)
- 450ml water
- ½ tsp coriander seeds, crushed
- ½ tsp cumin seeds, crushed
- ½ tsp dry ginger powder
- ½ tsp red chilli powder
- 1 tsp black salt, or rock salt
Method
- In a pan, place the tamarind, dates and water and cook for about 10 mins on a gentle heat.
- Add the jaggery, stir and bring to the boil. Once the jaggery has dissolved, the mixture will start to thicken.
- Stir in all the spices and salt and then leave to simmer for about 20 minutes.
- Remove from the heat and leave to cool.
- Sieve the chutney mixture into a blender and grind until the chutney is smooth. Add a little water if required. If not, place into a clean jar and keep in the refrigerator for up to 3 weeks.
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