I promised you a delicious chutney and here it is. This tamarind and date chutney is perfect with samosas, pakoras, popadoms you name it, it’s great with pretty much everything. It takes no time to prepare and is the perfect accompaniment with an Indian snack.
It’s simply a case of putting all the ingredients together in a blender and whizzing together to form a smooth chutney. Check that you like the taste and add more lemon, chilli, salt or sugar as you see fit. It’s literally that simple.
I hope you all have a really wonderful Christmas. If you are hosting or feeding the crowds cooking an Indian meal on the days after Christmas will come as a welcome surprise for everyone. This pork and onion curry is quick to assemble and good at feeding a large number or perhaps this vegetarian spicy black bean curry. If you go to my ‘Recipe Library’ you will find lots of alternative recipes to choose from.
Tamarind and Date Chutney
23 dates, stoned and chopped in half
150 ml water
1/2 tsp Kashmiri chilli powder
1/2 lemon, juice only
1 tsp salt
1 tsp sugar
2tsp tamarind concentrate
- Place the dates into a magimix/blender and blend to break up the dates. After they have been broken up add the water and whizz again in the blender.
- Add the chilli powder, lemon juice, salt, sugar and tamarind concentrate and whizz until the chutney becomes as smooth as possible, which will be around a minute.
Store in the fridge until ready to use. Can store in an airtight container for over a week.
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