Dates and Tamarind Chutney (for chaats)

Khajur aur Imli ki Chutney

This is how I make my dates and tamarind chutney. My mum also has her own version but this is the one I have come up with and it seems to work well for me. So on and off I make enough to last a few weeks and then its chaat thru that month.. Hope you enjoy the chaat session.

Ingredients

500 grams dates

tamarind 150-200 grams

red chilli powder 2 tablespoon

ajwain/ caraway seeds 2 tablespoon

jaggery 100 grams

water as required

Method

Heat enough water in a pot and heat, once the water begins to warm up add the dates. Let it boil and then switch off the gas and let the dates sit.

Heat 2 cups water with the tamarind and let it boil for about 5 minutes. Take off heat and let it cool. Once it's cool strain the water and extract pulp only and then mix pulp with water that you saved after straining. This way all impurities and seeds would be discarded and your left with nice tamarind paste.

Once the dates have cooled use your hands and pull out all the seeds. Then again boil until the dates is completely mushy.

Once tamrind has cooled use your hands and nicely squeeze the pulp out and discard any seeds or impurities. Strain the pulp out and let it sit.

Once the dates are completely cooked and mushy pass it thru a sieve or strainer at least twice so your left with a nice smooth paste then put on heat again and boil with jaggery, chilli powder, ajwain, and begin to boil on medium heat. Now slowly start pouring in the tamarind pulp. This way you can control how sour you want the chutney. After all the jaggery and tamarind is combined if you need you could add extra jaggery or tamarind.

Boil until the chutney doesn't become nice and thick and glossy.

 Cool and store in a bottle or jar in the fridge. Stays good for atleast 2-3 weeks in the fridge.

Use it in all the chaats you make.