Tamarind chutney is one of the most common and basic in the Indian kitchen. It is sour, sweet and hot and is sometimes referenced as the “ketchup of India”. This chutney is based on dates and tamarind. Tamarind is a kind of a tree with a pod-like fruit and have a little bit bitter and very sour taste. Usually this chutney is prepared with raw tamarind soaked in water but it is also possible to use a prepared tamarind puree.

Tamarind chutney is traditionally server with Chaat dishes, Pakora and other appetizers and snacks. I also like to serve it with meat.

Ingredients (for about 1.5 cups of chutney)

• 1 cup dates, pits removed and soaked in a little amount of warm water
• 1/8 cup (about 2 tbs) tamarind puree (if you use raw tamarind soak in water)
• 1/4 cup jaggery
• 1/2 tsp red chilli powder or cilli flakes
• 1/2 tsp cumin
• salt to taste
• water

Directions

Pit the dates and soak and a little amount of warm water. Blend all the ingredients until it becomes smooth and uniform, it will take few minutes on high speed. Adjust the taste – it should be hot but not too hot, sweet (add more jaggery if needed) and the cumin taste should be noticeable. The consistency if pretty thin so don’t worry about adding water until you get it just right – I usually add around 1/2 a cup of water to the above amount.

Comments and suggestions

Storing. This chutney stays good in the fridge for a few weeks. I would check it for funny smells after about a month. The chutney usually becomes thicker in the fridge so you can add some water and mix well prior to using it.

Jaggery?! Jaggery is basically raw cane sugar. It has a sweet and special taste and said to have some health benefits. I really recommend using Jaggery in this recipe but if you can’t find it use dark or light brown sugar. You can get Jaggery in Indian grocery stores.