Ingredients with Measurements:
- 1 cup pitted dates
- 1/2 cup tamarind paste
- 1/2 cup jaggery
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon clove powder
- 2 cups water
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a saucepan, combine the dates, tamarind paste, jaggery, and water. Bring to a boil over medium-high heat.
2. Reduce the heat to low and let the mixture simmer for 20-25 minutes, stirring occasionally, until the dates are soft and the mixture has thickened.
3. Remove from heat and let the mixture cool for a few minutes.
4. Transfer the mixture to a blender or food processor and blend until smooth.
5. Return the mixture to the saucepan and add the cumin powder, coriander powder, red chili powder, salt, black pepper, ginger powder, cinnamon powder, and clove powder.
6. Cook over low heat for another 5-10 minutes, stirring occasionally, until the spices are well incorporated and the chutney has thickened to your desired consistency.
7. Remove from heat and let the chutney cool to room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Low heat
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Calories: 70
Fat: 0.3g
Carbohydrates: 18g
Protein: 0.5g
Sodium: 60mg
Fiber: 1.5g
Sugar: 15g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or honey.
- If you don't have tamarind paste, you can use lemon juice or vinegar.
Variations:
- Add some chopped mint leaves or cilantro for a fresh flavor.
- For a spicier chutney, increase the amount of red chili powder.
- You can also add some raisins or chopped nuts for texture.
Tips and tricks:
- Soak the dates in warm water for 10-15 minutes before using to make them easier to blend.
- Adjust the amount of water to get the desired consistency of the chutney.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chutney in a small bowl or ramekin as a condiment for Indian dishes.
Garnishes:
Garnish with some chopped cilantro or mint leaves.
Pairings:
This chutney goes well with samosas, pakoras, and other Indian snacks.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
- If the chutney is too thick, add a little more water to thin it out.
- If the chutney is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
Make sure to use clean utensils and cookware when making the chutney. Store the chutney in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
Date and saunth chutney is a popular condiment in Indian cuisine, often served with savory snacks and appetizers.
Flavor profiles:
This chutney has a sweet and tangy flavor with a hint of spice.
Serving suggestions:
Serve this chutney as a condiment for Indian dishes or as a dip for snacks.
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Region: Indian