Tamarind Date Chutney
This chutney balances the sharp acidity of tamarind with the deep, caramel-like sweetness of dried dates. You simmer the two together with ground spices until the mixture thickens into a glossy, dark reduction that coats the back of a spoon. It is the necessary foil for fried appetizers, adding a bright tang and concentrated fruitiness to every bite.
Balance is everything
The ratio of tamarind to date matters. If your tamarind concentrate is unsweetened and very sour, you may need a light hand with the sugar to keep it from becoming one-note.
- small heavy-bottomed saucepan
- fine-mesh strainer
- whisk
- glass storage jar
What goes in.
- 1/2 cuptamarind concentrate
- 1 cuppitted medjool dates, chopped
- 1 cupwater
- 1/2 cupjaggery or dark brown sugar
- 1 tsproasted cumin powder
- 1/2 tspred chili powder
- 1/2 tspginger powder
- 1/4 tspblack salt (kala namak)
Managing the viscosity
Cook the mixture until it reaches a nappe consistency, where it coats a spoon and holds a line drawn through it with your finger. Remember that it will thicken significantly as it cools.
The method.
Soften the dates
Place the chopped dates and water in the saucepan over medium heat. Simmer for 10 minutes until the dates are soft enough to mash against the side of the pot.
Combine
Add the tamarind concentrate and jaggery. Whisk until the jaggery has completely dissolved into the liquid.
Season
Stir in the cumin, chili powder, ginger, and black salt. Reduce heat to low.
Simmer
Let the mixture bubble gently for another 10 to 15 minutes. It should turn a deep, dark brown and become glossy.
Finish
Remove from heat. If you prefer a completely smooth texture, push the sauce through a fine-mesh strainer. If you like it rustic, leave it as is.
Other turns to take.
Spiced Version
Add a pinch of cinnamon or cardamom at the start for a warmer aromatic profile.
Fresh Chili
Add one small seeded green chili to the pot while simmering for a sharper, fresher heat.
When it doesn't go to plan.
Always use black salt if you have it; the sulfurous note is essential to the authentic profile.
If the chutney gets too thick in the jar, stir in a teaspoon of warm water to loosen it before serving.
Store in a sterilized glass jar; it stays well in the refrigerator for up to a month.
The ones that keep coming up.
Can I use tamarind pulp instead of concentrate?
Yes, but you will need to soak the pulp in warm water first, extract the liquid, and strain out the seeds and fibers before measuring.
Why is my chutney bitter?
You likely cooked the spices too long or at too high a heat. Add the dry spices toward the end of the simmering process to avoid scorching.
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