This healthier tamarind chutney is made using the paste of Medjool dates which adds deep caramel notes. Use this in combination with spicy green chutney to make an excellent chaat.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 172 |
| Fat | 0.1g |
| Saturates | 0.1g |
| Protein | 1g |
| Carbs | 35g |
| Sugars | 28g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the pit from the dates.
Place the tamarind paste, dates and salt in a large pan.
Cover with 500ml of hot water and stir well. Bring to a boil and cover with a lid.
Reduce the heat and simmer for 20-25 minutes, or until the mixture is smooth and pasty. Keep stirring often and add more water if it starts to feel too dry or sticks to the base of the pan. The amount of water you add depends on the juiciness of your dates.
Remove from the heat.
Grind the fennel seeds to a coarse powder.
Add the fennel seed powder and chilli powder once the mixture comes off the heat.
Adjust the consistency of the paste so it is able to pass through a sieve.
Strain the paste through a fine-mesh sieve. Discard the pits, skins and seeds.
Add the remaining water if you need to adjust the consistency of the chutney further.
Adjust the seasoning with salt, sugar and chilli powder.
Pour into a bowl or container and refrigerate for at least 2 hours before serving.
