Ingredients with Measurements:
- 1 cup pitted dates
- 1/2 cup tamarind pulp
- 1/2 cup jaggery (or brown sugar)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a small pan, dry roast the cumin and coriander seeds until fragrant. Let cool and grind into a fine powder.
2. In a blender or food processor, combine the pitted dates, tamarind pulp, jaggery, ground cumin and coriander, red chili powder, salt, and water. Blend until smooth.
3. Pour the mixture through a fine mesh strainer into a saucepan.
4. Cook the chutney over medium heat, stirring occasionally, until it thickens and the flavors meld together, about 10-15 minutes.
5. Let the chutney cool to room temperature before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of chutney
Nutritional information:
- Calories: 70 per tablespoon
- Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add a pinch of ginger powder or grated fresh ginger for extra flavor.
- For a spicier chutney, add more red chili powder or fresh chili peppers.
- Add a splash of apple cider vinegar for a tangier taste.
Tips and tricks:
- Soak the tamarind pulp in hot water for 10-15 minutes before using to make it easier to blend.
- Adjust the sweetness and spiciness to your liking by adding more or less jaggery and red chili powder.
- 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 warmed through.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin alongside Indian dishes like samosas, pakoras, or chaat.
Garnishes:
- Garnish with chopped fresh cilantro or mint leaves for a pop of color and freshness.
Pairings:
- Pair with Indian appetizers like samosas, pakoras, or chaat.
- Use as a dipping sauce for grilled meats or vegetables.
Suggested side dishes:
- Serve alongside basmati rice and curries for a complete Indian meal.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water to thin it out.
- If the chutney is too thin, cook it for a few more minutes until it thickens to your desired consistency.
Food safety advice:
- Make sure to store the chutney in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Date and tamarind chutney is a popular condiment in Indian cuisine, often served alongside savory snacks and appetizers.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the chutney at room temperature or slightly warmed.
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Region: Indian