Homemade Date and Tamarind ChutneyVeg
Elevate your snacks with this sweet and tangy Date and Tamarind Chutney. A classic Indian condiment, this quick and flavorful dip combines nutritious dates, zesty tamarind, and aromatic spices like cumin, coriander, and fennel. Perfectly smooth and velvety, it is an essential accompaniment for samosas, kachoris, parathas, and various chaat dishes. Follow this simple, step-by-step recipe to create a versatile pantry staple that adds a burst of authentic flavor to any meal.
Ingredients
Spices (to be dry roasted and powdered):
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Fennel Seeds
Main Ingredients:
100 g Pitted Dates (chopped)
100 g Tamarind
110 g Jaggery
500 ml Water
Additional Spices & Seasoning:
1 tsp Red Chilli Powder
1 tsp Ginger Powder
1 tsp Asafoetida Powder (Hing)
1 tsp Black Salt
Instructions
1
In a wok or skillet, combine the cumin, coriander, and fennel seeds.
2
Dry roast them for 2 to 3 minutes until fragrant.
3
Once roasted, transfer the seeds to a mortar and pestle or a spice mill and grind them into a fine powder.
4
In a wok or kadhai, combine the deseeded dates, cleaned tamarind (free of seeds and fibers), powdered jaggery, and water.
5
Place the wok over low heat and bring the mixture to a boil.
6
Allow it to cook for 8 to 10 minutes.
7
Once the mixture begins to simmer, stir in the powdered spice mixture, red chili powder, dried ginger powder, asafetida, and Himalayan black salt.
8
Raise the heat to medium-low and continue cooking for another 4 to 5 minutes until the chutney reaches a thick, smooth consistency.
9
If you prefer a thinner chutney, you may add an extra ¼ cup of water.
10
Turn off the heat and allow the mixture to cool down slightly.
11
Once cooled, transfer it to a mixer or grinder and blend until you achieve a smooth, velvety paste.
