Tamarind, Date, and Cumin Chutney

By Sumayya Usmani
August 17, 2015
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Tamarind, Date, and Cumin Chutney

Author Notes: Tamarind is by far one of my favourite ingredients of Pakistani cooking, and this is one of my most favorite recipes to make from it, because is it a dip, sauce, and marinade all in one. Try using it an a marinade for barbecue drumsticks, a dip for spicy pakora, a dip for fries, even a refreshing drink when mixed with water. Store in an airtight container in the refrigerator for 3 to 4 days.Sumayya Usmani

Makes: 1 cup

  • 10 dates, pitted
  • 2 tablespoons jaggery or muscovado sugar
  • 1/2 teaspoon red chile or cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon dry-roasted cumin
  • 1 teaspoon dry-roasted and ground coriander seed
  • 2 tablespoons tamarind paste
  1. Boil dates in 1/2 cup of water until they're soft, about 15 minutes. Allow to cool, then add it into a blender with the sugar, chile, salt, cumin, coriander, and tamarind paste. Blend into a paste.
  2. Store in a ceramic or glass container (do not use any metal to store this). Keeps for 5 days in a refrigerator.

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