Are you looking for a quick and easy recipe to elevate your everyday meals? Look no further! This Tamarind and Date Chutney is a flavour explosion, perfectly balancing sweet and tangy notes. It's incredibly versatile, a fantastic accompaniment to roasted meats, curries, or even as a dip with crackers. This homemade chutney is far superior to store-bought versions, bursting with fresh, vibrant flavours. It's a delicious addition to your repertoire of healthy meals and quick dinner ideas. Ready to dive in? Let's get cooking!
Ingredients:
- 1 cup pitted dates, chopped
- 1 cup tamarind pulp (about 100g tamarind, soaked in hot water for 30 minutes then pulped)
- 1/2 cup water
- 1/4 cup jaggery or brown sugar (adjust to your sweetness preference)
- 2 tablespoons rice vinegar
- 1 tablespoon ginger, finely grated
- 1 tablespoon chili powder (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon mustard seeds
- A pinch of asafoetida (hing, optional)
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
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Prepare the Tamarind: Soak the tamarind in hot water for at least 30 minutes. This softens it and makes it easier to pulp. Once softened, squeeze out the pulp, discarding the seeds.
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Sauté the Spices: Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds and asafoetida (if using) and sauté for a few seconds until fragrant.
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Bloom the Spices: Add the grated ginger and chili powder. Sauté for about 30 seconds until fragrant, ensuring the spices don't burn. Stir in the turmeric powder and cook for another 10 seconds.
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Simmer the Chutney: Add the chopped dates, tamarind pulp, jaggery (or brown sugar), rice vinegar, and water to the pan. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low.
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Cook and Thicken: Let the chutney simmer for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency. The chutney will thicken as it cools.
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Season and Serve: Season with salt to taste. Remove from heat and let the chutney cool completely. Garnish with fresh cilantro before serving.
Tips for the Best Tamarind and Date Chutney:
- Adjust Sweetness and Spice: Feel free to adjust the amount of jaggery/brown sugar and chili powder to your preference. Taste and adjust as needed during the simmering process.
- Tamarind Pulp: If you can't find tamarind pulp, you can use tamarind paste. However, the pulp offers a more authentic flavour.
- Storage: Store the chutney in an airtight container in the refrigerator for up to a week.
Variations:
- Spicy Chutney: Add a green chili pepper, finely chopped, along with the ginger for extra heat.
- Sweet and Sour Chutney: Reduce the chili powder and add a tablespoon of lemon juice for a more balanced sweet and sour flavour profile.
- Mango Chutney: Add 1/2 cup of chopped mango along with the dates for a tropical twist.
Nutritional Information (per serving, approximate):
This recipe yields approximately 4 servings. The nutritional information will vary slightly depending on the specific ingredients used. However, a general estimate per serving would include:
- Calories: Around 150-200
- Carbohydrates: Around 35-45g
- Protein: Around 2-3g
- Fat: Around 2-3g
This delicious and easy tamarind and date chutney is a fantastic addition to any meal. Enjoy this versatile condiment as a flavorful side dish or a unique ingredient in your favorite recipes. It's a perfect example of healthy eating that doesn't compromise on taste! Enjoy!