A sweet and sour accompaniment to a variety of Indian dishes
(Adapted from Made in India, by Meera Sodha)
4 ounces dates, pitted and coarsely chopped
2½ teaspoons tamarind paste
¼ teaspoon salt
½ teaspoon ground cumin
a pinch of chili powder
If using a blender, put all the ingredients in, along with ⅔ cup of cold water, and blend until the consistency of cream.
If using a food processor, put all the ingredients in and add only one tablespoon of the ⅔ cup of water first. Run the food processor until the dates are finely chopped, and then add the remaining water a bit at a time in three additions, running the food processor for a few seconds in between each addition.
Taste the chutney to ensure it has a balanced sweet and sour flavor; add a bit more tamarind paste if it’s too sweet, or a bit of sugar if it’s too sour. Spoon into a small jar or container that’s been thoroughly washed, and keep in the fridge for up to a week, or in the freezer for a couple of months.
First Thursday Recipes 