What is Diwali without a platter of delicious savouries? This sweet and tart chutney is every savoury platters best friend, it pairs well with samoosas, spring rolls, and chilli bites.
Tamarind Chutney Recipe:
2 cups of water, plus an additional 1/2 cup
50g tamarind paste
90g jaggery, substitute with dark brown sugar
100g dates, finely chopped
1 teaspoon chilli powder
1/2 teaspoon jeera/cumin powder
1/2 teaspoon fennel powder
1/2 teaspoon ginger powder
1/2 teaspoon dhania/coriander powder
Add 2 cups of water to a large saucepan on medium to high heat.
Add the tamarind paste, jaggery, or dark brown sugar and finely chopped dates to the saucepan, and bring to a boil, stirring every 5 minutes.
Boil until the dates are completely soft and mushy (about 15 minutes)
I like using a potato masher to ensure the dates and tamarind have dissolved and the sauce is smooth.
Stir in the spices and allow the sauce to simmer gently on low heat for 5 minutes.
Remove from the heat and allow to cool completely.
Once the chutney has cooled, add to a blender and pour in a 1/2 cup of room temperature water to help blend the chutney smoothly.
Blend until smooth.
Store in an airtight jar in the refrigerator for up to 3 weeks.