Tamarind and Date Chutney – a delicious recipe with tamarind, Dates, Jaggery, chili powder, salt, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pit the dates and the soak them with the tamarind and jaggery in about 2cups of water for 2 hours
2
When cool strain till just the husks of tamarind and dates remain,water can be added to ease the repeat process.
3
Then boil this mixture till it reaches boiling point then simmer for 5-7minutes.
4
Add water if mixture dries up and starts burning.
5
Strain mixture when it cools till the husk of tamarind remain,you you will need to do repeats by adding water to achieve that.
6
If chutney is too runny you might need to boil again to get rid of excessive water and any way it I'd a good idea if you want to freeze it and store for long (1 month)
7
Cool add the rest of the ingredients,mix well and serve it as an iron loaded,fat free dip for veggies,munchies or combine with yogurt and boiled potatoes for a side dish.
2
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 50 grams tamarind, 100 grams Dates, 100 grams Jaggery, 1 tsp chili powder, and more.
Yes, Tamarind and Date Chutney falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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