Tamarind date chutney – If you are after the perfect dip for savory snacks or want a flavor kick for your favorite chaat, this sweet and tangy chutney is just for you. Bringing the best of two awesome ingredients together with aromatic spices, it’s a delicious addition to the culinary world.
As far as I’m concerned, there’s no better way to enjoy your favorite snack than by dipping it in a delectable sauce. From elevating a humble snack into a treat, to adding extra flavor to chaats, this tamarind and date chutney, is my new favorite for all your dipping needs. Just whip up a batch of this chutney, store it in the refrigerator, and you have the perfect dip that’ll last for a week.
Dates and tamarind in this chutney makes it sweet and tangy all at once. And I’m going to spill all the tips and tricks to make this awesome chutney extra delicious. It’s the right balance of flavors that make it so good.
I used equal quantities of tamarind and dates in this recipe. However, you can alter the amount depending on the sweetness of the dates and jaggery. For instance, if the dates are not very sweet , add more to balance the flavor, and vice versa. You know, it’s all about getting the perfect taste. This chutney has to taste both sweet and tangy at the same time without overpowering any flavor.
Again, Indian food will taste bland if we don’t add any spices, right? So, here you go. We’ll also add some exotic spices to this chutney.
So, the first and foremost step is to cook the tamarind, jaggery and dates together with a little water until they turn mushy. Then we’ll add the spices – ground coriander, ground cumin, ground fennel and red chili powder. Cook the mushy dates and tamarind in the spices. Of course, we don’t want to burn our yummy chutney, so add in a little water if needed. We are looking for a semi-solid consistency here.
Don’t forget to season the chutney. In traditional date and tamarind chutney, black salt is added to give it extra flavor. However, if it’s not available, substitute with rock salt.
Once the chutney is cooked, allow it to cool. We’re going to blend it into a smooth paste. To make it extra smooth, strain it to remove all lumps. I made this chutney extra thick, so I can add enough water to get the preferred consistency.
So, why wait? Put on your apron, and whip up a batch of this tamarind and date chutney!
- ½ cup dates
- ½ cup tamarind
- ½ cup grated jaggery
- 2 cups water
- 2 tsp ground coriander (coriander powder)
- ½ tsp roasted ground cumin (cumin powder)
- ½ tsp ground fennel ( fennel powder)
- 1 tsp red chili powder
- Salt to taste (Black salt or rock salt preferred)
- Place dates, jaggery and tamarind in a large pan over medium-high heat. Pour in 1½ cups water. Bring to a boil. Simmer for 4-5 minutes or until they turn mushy. Add ground coriander, ground cumin, ground fennel and red chili powder. Season with salt. Stir. Cook again for another 2 minutes. Remove from heat. Leave it to cool.
- Once cooled, transfer the mixture into a blender. Blend until smooth. Pass it through a sieve to remove lumps. Store the chutney in a sterilized jar in the refrigerator.
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