Sunday, 9 November 2014

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!

4 comments:

  1. wow..great flavors in..tempting

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  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.

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

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