A chutney that blends the natural sweetness of dates with tamarind tangy . This versatile chutney add depth to chaats, Samosa, Pakoras and Wraps. Packed with taste layers, it is ready for less than 30 minutes and lasts for two weeks - suitable for meal preparation or breakfast.
Ingredients:
Method:
- In a bowl, soak the tamarind pulp in a cup of warm water for 10 minutes. Drain, reserve fluid and discard any fibers.
- Combine dates, soaked tamarind, jaggery and 3 cups of water in a saucepan. Bring to a boil.
- Cook for 8-10 minutes, stirring frequently, until the dates are soft and jaggery is melted.
- Transfer the mixture to the blender. Add roasted cumin, chili powder, black salt and salt. Combine the reserved tamarind water to adjust consistency.
- Strain by a mesh sieve for an ultra-smooth finish. Completely cool before serving.
Tips and Substitutes:
- Use dry apricots instead of dates for mild sweetness.
- Swap jaggery for honey or maple syrup to twist taste notes.
- Add a small piece of fresh ginger to add kick.
- For extra smoke, sprinkle in a pinch of chaat masala.
Serving Instructions:
- Street Style Chat Bowls (Papadi, Bhel Puri, Sev Puri)
- Crispy samosa, Pakoras
- Roasted chicken or paneer tikka
- Wraps, rolls and fusion tacos
Storage and Shelf Life:
- Store the chutney in the airtight jar in the fridge for 14 days. Stir before using it.
