Date Tamarind Chutney Recipe
Khajur Imli Ki Chatni
Date / Tamarind Chutney
Submitted By: Taz
Ingredients:
½ Cup Tamarind Concentrate (Imli)
1 Cup Seedless Dates (Khajur)
1 Cup Raw Sugar (Jaggery) - grated
¼ inch piece Fresh Ginger (Adrak) - rough chopped
2 tsp Cumin Seeds (Jeera) - roasted and ground into a fine powder
2 tsp Red Chile Powder (Lal Mirchi)
½ tsp Black Salt (Kala Namak)
½ tsp Black Pepper (Kali Mirch) - ground
2 Cups Water
Preparation:
- Place jaggery, dates, and water in a medium pan with a tight fitting lid - Bring to a boil over medium-high heat - Reduce heat to a 'high' simmer and allow to cook covered for 2 hours (keep an eye on the water - add just enough as needed to keep the dates from scorching)
- Once the dates have cooked, allow them to cool for 20-30 minutes - Transfer the dates to the work bowl of a food processor or blender - Add Ginger and purée until smooth
- Strain the puréed date mixture through a fine mesh sieve (use a spatula to help push the mixture through) into a clean, medium pan - Place the pan over medium-low heat - Add Tamarind concentrate and bring to a simmer
- Once a simmer has been achieved, add ground cumin, red chile powder, black salt and pepper - Thoroughly combine
- Allow the mixture to simmer until it thickens (the mixture should thinly coat the back of a spoon - think 'warm syrup')
- Remove from heat and allow cool to room temperature (chutney will continue to thicken as it cools)
- Serve chilled or at room temperature with chaat of choice or as part of any Indian meal
Chutney can be stored refrigerated in an airtight container for up to 2 weeks
