Tamarind and dates chutney Recipe
This complex, tart chutney may be served as a relish with fries, papads or pakoras.It is also used to add tangy flavor to chaat or Indian street foods or Indian tea time snacks.
Ingredients
| Dates | 1 Pound, deseeded | |
| 2)Tamarind,approximately, the size of a gooseberry | ||
| (deseeded) | ||
| Asafoetida | 2 Pinch | |
| Lemon juice | 4 3 Teaspoon | |
| Salt | To Taste | |
| Water | 6 1 Tablespoon | |
Directions
1)Pressure cook dates and tamarind together upto 3 whistles.
2)Allow it to cool completely.
3)In a jar add all the above ingredients,including pressure cooked dates and tamarind and grind to a smooth thick paste.
4)Add more water if needed.
4)Refrigerate and can be stored in a zip lock container for atleast upto 3 months.
5)Use it as and when you need by adding water as per your requirement.
TIPS:
1)You can freeze this chutney for atleast upto 6 months.
2)Remember to add water only to the portion which you
will be using at that particular time.
3)Serve this chutney alongwith cilantro chutney with samosas,pakoras,etc.
2)Allow it to cool completely.
3)In a jar add all the above ingredients,including pressure cooked dates and tamarind and grind to a smooth thick paste.
4)Add more water if needed.
4)Refrigerate and can be stored in a zip lock container for atleast upto 3 months.
5)Use it as and when you need by adding water as per your requirement.
TIPS:
1)You can freeze this chutney for atleast upto 6 months.
2)Remember to add water only to the portion which you
will be using at that particular time.
3)Serve this chutney alongwith cilantro chutney with samosas,pakoras,etc.
Chef
