Sweet and sour date and tamarind chutney
Indian cuisine · Curries With Bumbi · ♥ 974 likes · 105.4K views · 8 min video
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Read about dates in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp cumin seeds
Dry roast the cumin seeds on medium-low, stirring continuously, until fragrant and a bit browner; transfer at once and grind, not too fine.
- 5 whole large dates
- boiled hot water
- ½ cup water
Soak the dates in boiled hot water about half an hour, remove any seeds, add half a cup of water and blend smooth.
- tamarind concentrate
- ½ cup water
- ½ tsp salt
- 1 tsp Kashmiri chilli powder
- ½ cup sugar
- 1 tsp amchur powder
Rinse the tamarind concentrate jar with half a cup of water into the pan; add the pureed dates, salt, chilli powder, sugar and amchur.
- 1 tsp dried ginger powder
Bring to a boil, add the dried ginger powder and keep on medium until it thickens a bit, about 15 minutes; it thickens more as it cools.
Add the roasted ground cumin, taste and add sugar if too sour. Cool completely and store in an airtight glass jar in the fridge, good for over six months, or indefinitely frozen.