Tamarind Chutney

1. 1

   In a saucepan over medium heat, combine tamarind water and dates.

2. 2

   Bring to a boil.

3. 3

   Reduce heat to medium-low and cook until mixture begins to thicken, 5 to 8 minutes.

4. 4

   After mixture has thickened, mash with a spoon.

5. 5

   Add cayenne pepper, cumin, salt and 3/4 cup (175 ml) water.

6. 6

   Simmer for 5 minutes to allow flavors to blend.

7. 7

   Press through large-holed strainer to make a thick, smooth sauce-like chutney.

8. 8

   Let cool to room temperature and serve as a dipping sauce with appetizers.

9. 9

   (Chutney can be stored in an airtight container in the refrigerator for several months.

10. 10

    Do not freeze.)

* Per serving · 4 servings · Values may vary.

No additional tips available.