TAMARIND AND DATE CHUTNEY
Steps:
- In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
- Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
- Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.
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Madison Spencer
[email protected]This chutney is delicious! I will definitely be making it again.
Grace sinyangwe
[email protected]I would not recommend this recipe. It's not very good.
Madonna Lee
[email protected]This chutney is a waste of time and ingredients. It's not worth the effort to make.
Ahzam Ahzam
[email protected]I followed the recipe exactly but my chutney turned out too watery. I'm not sure what I did wrong.
Farhan Shah
[email protected]This chutney is not as good as I was hoping for. It's a bit too sweet and I don't really taste the tamarind or dates.
Binu Hosan
[email protected]This chutney is a bit too spicy for me, but I still enjoyed the flavor. I think it would be great on grilled chicken or fish.
Farhad Allahverdiyev
[email protected]I followed the recipe exactly and the chutney turned out great! It's a little sweet for my taste, but I still enjoyed it.
Dip Biswas
[email protected]I'm not a big fan of spicy food, but this chutney is mild enough for me to enjoy. It's also very flavorful.
Ashim Chy
[email protected]This chutney is a great way to use up leftover tamarind and dates. It's also a great way to add some extra flavor to your meals.
Anita Oziri
[email protected]I love the sweet and tangy flavor of this chutney. It's the perfect addition to a cheese plate or charcuterie board.
God's Property
[email protected]This chutney is a great make-ahead condiment. I always have a jar in my fridge to add to grilled meats, roasted vegetables, or even just a simple yogurt parfait.
faysal fx
[email protected]I'm not a big fan of chutney, but this one is really good. It's not too sweet and it has a nice spicy kick.
Adam Goodman
[email protected]This chutney is a great way to add some extra flavor to your meals. I love the way it brightens up grilled meats and vegetables.
Parvej Khan
[email protected]I've made this chutney several times now and it's always a winner. It's the perfect condiment for grilled chicken or fish.
Gemma Mack
[email protected]This chutney is so easy to make and it's so delicious! I love the combination of tamarind and dates.
Kanteno Asoma
[email protected]I made this chutney for a party and it was a big hit! Everyone loved the sweet and tangy flavor.
Vi
[email protected]I was looking for a chutney recipe that was a little different from the usual mango chutney, and this one fit the bill perfectly. The tamarind and dates give it a unique flavor that I really enjoyed.
Waqas Abbacy
[email protected]This is a delicious and versatile chutney. I've used it as a condiment for grilled meats, as a dipping sauce for samosas, and even as a marinade for chicken. It's always a hit!
Fazeela Laher
[email protected]I've never made chutney before, but this recipe was easy to follow and turned out great! The chutney has a lovely rich flavor that pairs well with both sweet and savory dishes.
Perpetual Atonka
[email protected]This chutney is a perfect balance of sweet, sour, and spicy. I love the way the tamarind and dates play off each other, and the addition of ginger and chili peppers gives it a nice kick. I served it with grilled chicken and it was a hit!