Tamarind, Date, and Cumin Chutney

By • August 17, 2015 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
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.My Tamarind Kitchen


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.

More Great Recipes: Condiments