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Ingredients
- 10 ounces dates, pitted
- 2 to 3 teaspoons tamarind paste
- 1 teaspoon dried ginger powder
- 1 1/2 teaspoons cumin powder
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1 teaspoon red chili powder
- water (to thin)
Instructions
- Step 1 Soak the dates in room temperature water for at least 3 hours (overnight is best).
- Step 2 Using a strong blender, blend the dates with roughly half the water in which they were soaked (you will notice the water is syrupy from the sugar in the dates). Reserve the rest of the water and add as necessary to help achieve a very smooth mixture.
- Step 3 Using a thin mesh sieve, strain the date puree. You are looking to remove the rough skin of the dates from the puree. Use the back of your spoon to help strain the mixture.
- Step 4 Pour the strained chutney into a small pot. Add a little water to your date bowl and swirl it around. Your goal is to gather the remaining mixture from the walls of the bowl while simultaneously adding water to thin the chutney. Add to the pot.
- Step 5 Set the pot on the stove over low heat.
- Step 6 Add the tamarind paste, ginger powder, cumin powder, salt, brown sugar, red chili powder. Stir periodically and allow the mixture to come to a boil.
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Step 7
Remove from heat, pour into a bowl and serve.
TIP: This chutney can be stored for up to 6 months in the freezer. If you are making a large batch, be sure to divide it into small containers to freeze so that you can defrost a little at a time as you need it.
