Date and Tamarind Chutney
Sweet, tangy and oh so spicy! This is the perfect go-to store cupboard chutney that can be prepared in advance and served alongside your curries to add many layers of awesomeness.
- 1 cup dates, pitted
- 3 cups water
- 1⁄4 cup tamarind paste
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1⁄2 cup jaggery or soft brown sugar.
- 1 tsp salt
- Add the dates, water, tamarind paste, chilli powder, ground cumin and ground ginger to a large pot and bring to the boil.
- Turn the heat to medium and simmer the mix for 45 minutes, until the dates have softened and are mushy.
- Blend the mix to a smooth paste and add back to the pot.
- Add the jaggery and salt, and simmer for a further 15-20 minutes until the chutney turns glossy, and has thickened to a honey-like consistency.
- Strain the mix, pressing to get all the liquid out before bottling.
- Bottle the chutney and put a lid on immediately. This helps to create a seal.
- The chutney can be kept unopened for up to 6 months. Once opened, it should be stored in the fridge and used within 3 months.
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