Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.
Prep Time40 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Condiment
Cuisine: Indian
Keyword: chutney, date, dip, tamarind
Servings: 8
Author: Sanjana
Ingredients
200gtamarind pulpI used seeded but seedless is easier to work with
300gdatesI used whole but pitted are easier to work with
1tspfennel seeds
1tspmild chilli powder
1 1/2tspsaltomit or reduce if your tamarind is already salted
1.5Lhot water
1tbspsugaromit if your tamarind isn't very sour
Instructions
Grind the fennel seeds to a coarse powder.
Place the tamarind, dates and salt in a large pan. Cover with 1L hot water and stir well. Bring to the boil and cover with a lid. Reduce the heat and simmer for 20-25 minutes, or until the mixture is smooth and pasty. Keep stirring often and add more water if it starts to feel to dry or sticks to the base of the pan. The amount of water you add depends on the juiciness of your dates. Remove from the heat.
Add the fennel seed powder and chilli powder once the mixture comes off the heat. while Adjust the consistency of the paste so it is able to pass through a sieve.
Strain the paste through a fine-mesh sieve (metal works best for this). Discard the pits, skins and seeds.
Add the remaining water if you need to adjust the consistency of the chutney further. Once it's at the desired level, taste to see if you need to add any more salt and chilli. If it's too sour, add some sugar. Stir well.
Pour into a bowl or container and refrigerate for at least 2 hours before serving.
Video
Notes
Store this Tamarind & Date Chutney for up to a week.
Freeze in a freezer-safe container for up to 6 months. Defrost at room temperature and consume within 24 hours.
This chutney is great for drizzling over chaat and for dipping bhajiya.