Cooking Time : 00:20 min Chutneys Preparation Time: 00:12 min
Quantity Made:Makes 2 cups (600 grams)
15 to 20 dates, pitted
2 teaspoons cumin seeds
¼ teaspoon fennel seeds
1 cup (200 grams) grated cane jaggery
1 cup (340 grams) tamarind pulp
2 teaspoons red chile powder
1 teaspoon ground ginger
1 teaspoon black salt
1 teaspoon table salt
1. Roughly chop the dates.
2. Place a small nonstick sauté pan over medium heat.
Add the cumin and fennel, and dry-roast until fragrant.
Cool slightly, then transfer to a spice grinder and grind to a powder.
3. In a nonstick saucepan, combine the dates, jaggery, tamarind pulp, cumin and fennel
powder, red chile powder, ginger, black salt, table salt, and 1 cup (200 ml) water.
Place over medium heat and bring to a boil.
Lower the heat and continue to cook for 6 to 8 minutes.
4. Let cool to room temperature and serve, or store in an airtight container in the
refrigerator for up to a month.