Sweet Tamarind Date Chutney


Photo: Marty Thyme
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Ingredients

150 grams chopped pitted dates
2 teaspoons fennel seeds
2 teaspoons red pepper, or to taste
75 grams seedless tamarind pulp
250 milliliters water
3 tablespoons palm sugar or dark brown sugar
Salt, to taste
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
35 grams toasted hazelnuts, chopped (optional)

Preparation

1
Toast the fennel seeds in a dry pan, then grind or pound to a fine powder using a coffee grinder or a mortar and pestle.
2
Put the dates, fennel seed powder, red pepper, tamarind pulp, water, sugar and salt in a food processor and purée.
3
Heat the oil in a pan and stir-fry the mustard seeds over high heat until they pop, 1-2 mins.
4
Add the purée and bring to a boil, stirring constantly until the chutney becomes thick, 2-3 mins.
5
Reduce the heat to low and simmer uncovered for 2 mins.
6
When the chutney has a dropping consistency, stir well and remove from the heat.
7
Mix through the nuts, if using.

Tools

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About

To store the chutney, cool and keep in a sealed jar in the refrigerator for a week. It's great as a relish with meats or as a dip with chips or nachos. I've also used it in a Tamarind and Date Chutney Cake (the recipe is also on Foodista).

Tags:

preserve
dip
relish

Yield:

1.0 cup

Added:

Friday, July 16, 2010 - 4:07am

Creator:

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