Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup pitted dates
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 cup water
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a saucepan, add tamarind pulp, pitted dates, brown sugar, salt, cumin powder, coriander powder, red chili powder, and water.
2. Bring the mixture to a boil over medium heat.
3. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally.
4. Remove from heat and let it cool.
5. Once cooled, blend the mixture in a blender or food processor until smooth.
6. Strain the mixture through a fine-mesh sieve to remove any solids.
7. Transfer the chutney to a clean jar or container.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for boiling
- Low heat for simmering
Serving size:
- Makes approximately 2 cups of chutney
- Serving size: 1-2 tablespoons per person
Nutritional information:
- Calories: 60 per serving
- Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Jaggery or honey can be used instead of brown sugar.
- Tamarind concentrate can be used instead of tamarind pulp.
- Cayenne pepper can be used instead of red chili powder.
Variations:
- Add chopped mint leaves or cilantro for a fresh flavor.
- Add a pinch of garam masala for a spicy kick.
- Add chopped onions or garlic for a savory twist.
Tips and tricks:
- Soak the tamarind pulp in warm water for 10-15 minutes before using to make it easier to blend.
- Adjust the sweetness and spiciness according to your taste.
- 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:
- The chutney can be served cold or at room temperature.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves.
Pairings:
- Tamarind and date chutney pairs well with samosas, pakoras, and other fried snacks.
Suggested side dishes:
- Serve with naan bread or rice for a complete meal.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to use clean utensils and containers when making and storing the chutney.
- Discard any leftover chutney that has been left out at room temperature for more than 2 hours.
Food history:
- Tamarind and date chutney is a popular condiment in Indian cuisine and is often served with fried snacks and chaat.
Flavor profiles:
- Sweet, tangy, and spicy.
Serving suggestions:
- Serve as a dipping sauce or condiment with fried snacks or chaat.
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Region: Indian