A short recipe video of Tamarind dates chutney: https://youtu.be/WPxQOr8oYuA
This tamarind chutney is the most important part of almost every Indian street food. One can not think of samosas, pakodas, dahi bhallas, pan puri, bhel puri, aalu tikki & various other chaats without this tamarind chutney.
It has a perfect blend of sweet, sour & spicy flavors.
Adding sweetness of dates adds to health quotient of this condiment.
I usually prepare it in large quantities, store it in clean dry glass jars in freezer for an year or so and use it as & when required.
Tamarind – 500g (with seeds)
Dates – 500g (with seeds)
Jaggery – 325g
Sugar – 175g
Roasted cumin seeds – 2 tsp
Black salt – 2.5 tsp
Salt – 1 tsp
Black pepper powder – 1 tsp
Kashmiri(Deghi) red chilli powder- 1 tsp
Red chilli powder- 1tsp
Asafoetida- 1/2 tsp
Dry ginger powder(Saunth) – 2 tsp
Big Fennel – 1.5 tsp
Garam masala – 1 tsp
Citric acid – 1/2 tsp
I have used both jaggery and sugar. You may even use either of the two.
– Soak tamarind with jaggery in enough water overnight.
– Soak dates in enough water overnight. Dates are to be ground to fine paste, so soak them separately.
– After 8 hours of soaking, smash & strain the tamarind well to get tamarind pulp. Do not throw the water used for soaking, rather smash the soaked tamarind in that water only.
– Grind the soaked dates to a fine paste. Use the soaking water for grinding them.
– Strain the dates paste to remove any fibre.
– Take the strained dates paste with tamarind paste & sugar in a heavy bottomed utensil and start simmering it along with all the spices mentioned in ingredients list except citric acid.
– Boil it on high flame, then switch the flame to low & keep on simmering it for another 1 hour stirring it in between.
You may even add a few finely chopped dates at this stage.
– I generally prepare a thick(close to cake batter)consistency chutney thereby increasing its shelf life. It thickens a
bit more after cooling down to room temperature.
– Citric acid is added towards the end of cooking process.
– Switch off the flame & look at the consistency in the recipe video.
– It thickens a bit more after cooling down to room temperature.
– Store in clean dry glass jars and enjoy with hot samosas, fritters etc. whenever required.
– It stays well in refrigerator for 6 months & for an year or so when kept in freezer.
‘Cooking for our loved ones with love!’