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Date & tamarind chutney
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Serves: Makes about 250g
100g medjool dates, pitted and fnely chopped
50g dark brown soft sugar
50g tamarind paste
1 tsp ground ginger
1 tsp ground cumin
1 tsp chilli powder
½ tsp salt
1 Sterilise a 250g jar (see the Useful Information section on the Food app for instructions). Put the dates, sugar, tamarind and 200ml water in a pan and bring to the boil. Simmer over a low heat for 15 minutes, until thickened slightly. Use a wooden spoon to mash all the dates in the pan. Add the spices and salt; mix well. Transfer to the jar and allow to cool, before serving with pakoras, samosas or chapatis. Store in the fridge for up to 3 days
WASTE NOT: TAMARIND PASTE
For a sweet-sour tang, combine tamarine paste with oil, garlic and lemon juice, then use it to glaze roasted aubergine or white fish
Typical values per serving:
Energy |
V Per 20g serving 239kJ/ carbs/ sugars/ fbre/ protein/ salt/ 56kcals |
---|---|
Fat | trace fat |
Carbohydrate | 13g |
Sugars | 12g |
Protein | 0.5g |
Salt | 0.5g |
Fibre | 0.8g |
vegan/gluten free
This recipe was first published in Mon Nov 01 10:54:18 GMT 2021.
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