Hot, Sweet and Sour date and Tamarind Chutney




This recipe is so quick and easy to make, using ingredients you probably have to hand in your cupboard or fridge anyway- it can be whipped up as an afterthought to jazz up your dinner (that's what I did) then the rest stored in the fridge for later use. Eat it with rice, in sandwiches, burgers and wraps, or serve with dosas and curries; there are lots if possibilities!
This recipe doesn't yield a great amount; you will probably want to double the quantities if you are serving lots of people or if you are planning on keeping it in the fridge to use as a relish. I used an ordinary supermarket chilli and it wasn't very hot, but you could always add more if you like or use a different variety.

150g (stoned weight) dried dates 
1 tab oil
1 tab cumin seeds
11/2 tsps tamarind concentrate
 1 1/2 tsps salt 
1/2 tsp compound hing
1/2 a fresh red chilli, minced
250ml water

  • Chop the dates and set aside.
  • Saute the cumin, chilli and hing in the oil for a couple of minutes.
  • Add the water, tamarind, salt and dates to the pan and simmer gently until broken down. this will only take a few minutes.
  • Serve hot or cold and store any leftovers in an airtight jar in the fridge where it will keep for at least a couple of days, if not weeks. I can't say really, because we ate all ours within 24 hours!

Comments

  1. wow..great flavors in..tempting

    ReplyDelete
  2. I like imlee/tamarind, but my husband is not that keen on it. Def. would love to try this with my Chaat Masala Vegan burgers.

    ReplyDelete
    Replies
    1. Thanks for the comment- I must look up your chaat masala vegan burgers and try that combo!

      Delete

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