Tamarind Chutney with Dates and Spices

A sweet and tangy chutney made with tamarind, dates, and spices. A versatile condiment for many Indian dishes, perfect with samosas, pakoras, or as a side with rice and lentils.

Prep Time

15 minutes

Total Time

45 minutes

Calories

384

Level

Easy

Yields

4 servings

Cost

£0.77

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

0.5cupTamarind Pulp(Or 1/4 cup tamarind concentrate. If using block tamarind, soak in 1 cup of warm water for 30 minutes and then strain, discarding the seeds and fibers.)

£1.50

0.5cupDates(Pitted and chopped. Medjool dates are ideal for their sweetness and soft texture.)

£0.80

1cupWater(For cooking and adjusting consistency.)

2tablespoonsJaggery or Brown Sugar(Adjust to taste based on the sweetness of the dates.)

£0.20

1teaspoonGinger(Grated or minced)

£0.10

0.5teaspoonCumin Powder

£0.05

0.5teaspoonCoriander Powder

£0.05

0.3teaspoonGaram Masala

£0.05

0.3teaspoonRed Chili Powder(Adjust to taste for desired spiciness.)

£0.03

0.3teaspoonBlack Salt (Kala Namak)(Adds a unique savory flavor. Regular salt can be substituted if unavailable.)

£0.15

to tasteSalt(Regular salt, to taste)

£0.15

Total Cost

£3.08

£0.77 per serving

The Method

1
In a medium saucepan, combine the tamarind pulp, chopped dates, and 1 cup of water.
2
Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for about 20-25 minutes, or until the dates are very soft and the mixture has thickened slightly.
3
Remove from heat and let the mixture cool slightly.
4
Transfer the mixture to a blender or food processor and blend until smooth.
5
Pour the blended chutney back into the saucepan.
6
Add the jaggery (or brown sugar), grated ginger, cumin powder, coriander powder, garam masala, red chili powder, black salt, and regular salt to the chutney.
7
Simmer over low heat for another 5-10 minutes, stirring occasionally, until the jaggery is dissolved and the flavors have melded together. Adjust sweetness and spice to your liking.
8
If the chutney is too thick, add a little more water to reach your desired consistency. If it's too thin, continue to simmer for a few more minutes.
9
Remove from heat and let the chutney cool completely. It will thicken further as it cools.
10
Store in an airtight container in the refrigerator for up to 2 weeks.

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My Notes

Nutrition Information

Nutrition per serving (85g)

384 kcal / 1607 kJ

Carbs

95g

37% of RDA

Fat

0.6g

1% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

75 g

83% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

0.1 g

1% of RDA

Chef's Tips

For a smoother chutney, strain it through a fine-mesh sieve after blending to remove any remaining date skins or fibers.

Adjust the amount of chili powder to suit your spice preference.

This chutney tastes even better the next day as the flavors meld together.

For a longer shelf life, you can add a tablespoon of vinegar during the last few minutes of simmering. This helps to preserve the chutney.

If you don't have access to fresh tamarind pulp, tamarind concentrate works well as a substitute. Use approximately 1/4 cup of concentrate and adjust the water accordingly.

Cooking Equipment

Medium saucepan

Measuring cups and spoons

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother chutney, strain it through a fine-mesh sieve after blending to remove any remaining date skins or fibers.

Adjust the amount of chili powder to suit your spice preference.

This chutney tastes even better the next day as the flavors meld together.

For a longer shelf life, you can add a tablespoon of vinegar during the last few minutes of simmering. This helps to preserve the chutney.

If you don't have access to fresh tamarind pulp, tamarind concentrate works well as a substitute. Use approximately 1/4 cup of concentrate and adjust the water accordingly.

Tamarind Chutney with Dates and Spices

Ingredients

The Method