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Tamarind chutney with dates

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Ingredients for 1 servings:

  • 300 g tamarind paste (pulp)
  • 250 g date(s), dried
  • 2 tsp cumin, ground
  • 1 tsp chili powder
  • 300 g sugar
  • ½ tsp paprika powder, smoked
  • Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

very unusual combination, tastes spicy and fruity

Pour 700 ml of hot water over the tamarind pulp and loosen the pulp with a fork until a paste forms. Cover and let stand for 3 hours. Then pass everything through a sieve. Pit and finely dice the dates. Heat the tamarind pulp. Stir in the cumin, chili, smoked paprika, and sugar. Season with salt. Add the dates. Simmer everything over medium heat until the chutney has a thick consistency. Immediately pour into jars, seal them, and let cool upside down. The chutney is spicy and fruity and goes well with Asian cuisine, meat, and grilled dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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