Recipe- Everyone's Favorite Tamarind And Dates Chutney

A sweet and tangy chutney prepared with tamarind, dates and jaggery. Also referred to as Khajoor-Imli Ki Chutney or saunth chutney. A side chutney or dip for samosa’s or any fried savory snack. Drizzle this yummy tamarind and date chutney over your chaat or dahi bhallas and enjoy its yummy and sweet flavor. This chutney accompanies almost every Indian Chaat and savory recipes. None of the Indian street food is complete without tamarind chutney.

Ingredients

2 cup Tamarind
1/2 cup Dates
3/4 cup Gur/Jaggery
1/2 cup Brown sugar
2 tablespoon Sugar
5 + 1 cups Water
A pinch Hing/asafoetida
1 teaspoon Cumin seeds (Jeera)
2 pieces Mace or 1/2 tsp. of Mace
2 pieces Whole black Cardamon
2 teaspoon Rosted Cumin Powder
1/2 teaspoon Red chili powder
3/4 teaspoon Garam Masala Powder
2 teaspoon Black Salt
1 1/2 teaspoon Dry Ginger Powder
1/2 teaspoon Mango Powder (Amchur Powder )
1 teaspoon Black Pepper
1 teaspoon Nutmeg
A pinch Saunf
Salt to taste
2 tablespoon Oil for tempering

Method

For The Chutney

* Let's prep up our ingredients. Tamarind, Brown sugar, Jaggery and dates. Mix them all in a heavy bottom pan.

* Mix all the ingredients with 5 cups of water and bring it to boil. Save the remaining 1 cup of water - do not add at this time.

* This is what it will look like after 10 minutes of boil.

* This is what it will look like after 20 minutes of boil. All gooey and thick. Take it off the gas.

* Strain it through a strainer.

* At this point add 1 cup of remaining water to the strainer and with the help of a spatula sieve all the tamarind pulp through it.

* This is what it will look like after straining all the pulp through the strainer.

* The end product - Tamarind and Date chutney. Let's get ready for the tempering/tadka.

For Tempering

* Let's prep up the tadka ingredients. Heat oil in a pan. Add hing, mace, black cardamom, cumin seeds and as they start to sputter add red chili powder and pour this hot mixture over the tamarind pulp.

* Stir in rest of the dry spices. Mix till well blended.

* Transfer it back to a heavy bottom pan and bring it to a boil.

* Discard the whole cardamom and mace at this point.

* Transfer it to a glass jar and store it in the refrigerator. Enjoy it with pakodas, curds, samosas and any Indian street food.

* This chutney can be stored in the freezer for 6 months in canning jars.