zoom Date & tamarind chutney

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    Date & tamarind chutney

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    Date & tamarind chutney

    by Chetna Makan

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    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

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    For a sweet-sour tang, combine tamarine paste with oil, garlic and lemon juice, then use it to glaze roasted aubergine or white fish


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