- 1 cup Dates, pitted
- 1 cup Jaggery
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Red Chili Powder, optional
- 1 cup Tamarind Paste, see notes
In a medium saucepan, bring the dates and 2 cups of water to a boil. Then, let it simmer for 7-8 minutes.
Add the jaggery and spices and let it simmer for another 2-3 minutes.
Remove the saucepan from the heat and cool completely
Transfer the mixture to a blender and blend until smooth. Transfer to a bowl.
Stir in the tamarind paste. See note before adding!
If you still see small pieces of dates, press the mixture through a sieve.
Transfer and store in an airtight container in the refrigerator until ready to serve.
Before serving, adjust the consistency of your chutney with water. You may need a thinner chutney depending on how you are using it.
• Test the sourness of your tamarind paste and add it in accordingly. You may not need to use 1 whole cup. Store bought tamarind paste is often stronger than homemade.
• If you are sensitive to spicy food, skip the red chili powder or add less.
• You can also use packed seedless tamarind blocks instead of paste. If you do, 1 cup of tightly packed seedless tamarind must be boiled in the first step along with the dates and you may need to add extra water when blending.
• Recipe yields about 2 cups.