Tamarind-Date Chutney

This sweet-sour brown chutney keeps for weeks in the fridge. Jaggery gives the deep, caramel taste.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 10
• Prep 10 min
• Cook 20 min
• Vegan · gluten-free

Ingredients

• 100 g tamarind block (or 3 tbsp tamarind paste)
• 100 g pitted dates
• 120 g jaggery
• 500 ml water
• 1 tsp roasted cumin powder
• ½ tsp dry ginger powder
• ½ tsp Kashmiri chilli powder
• ½ tsp black salt
• ¼ tsp salt

Method

1. Simmer tamarind, dates and water for 10 minutes until soft.
2. Blend and press through a sieve.
3. Return to the pot with jaggery and spices and simmer 8–10 minutes until it coats a spoon. It thickens as it cools.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.