Tamarind Date Chutney

Ingredients

• 1/2 cup tamarind paste (or 3 oz tamarind block soaked in hot water)
• 10 Medjool dates, pitted
• 2 cups water
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp black salt (kala namak)
• 1/4 tsp chaat masala
• 3 tbsp jaggery or brown sugar
• 1/2 tsp salt

Instructions

1. 1

   If using a tamarind block, break it up and soak in 1 cup hot water for 15 minutes. Squeeze and strain to extract the pulp, discarding the fibers.

2. 2

   Combine tamarind paste (or strained pulp), pitted dates, and 2 cups water in a saucepan over medium heat.

3. 3

   Bring to a simmer and cook for 15 minutes until dates are very soft and mixture is slightly thickened.

4. 4

   Use an immersion blender or transfer to a blender to puree completely smooth.

5. 5

   Return to the pan (if needed). Add cumin, ginger, coriander, cayenne, black salt, chaat masala, jaggery, and salt.

6. 6

   Simmer for 5 more minutes, stirring constantly, until thickened to a pourable chutney consistency.

7. 7

   Cool completely. Store in a glass jar in the refrigerator for up to 3 weeks. Serve with samosas, chaat, or grilled meats.