Tamarind Chutney with Dates

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 3 hrs 30 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g tamarind paste (pulp)
  • 250 g date (s), dried
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 300 g suar
  • 0.5 teaspoon ½ paprika powder, smoked
  • salt
Tamarind Chutney with Dates
Tamarind Chutney with Dates

Instructions

  1. Pour 700 ml of hot water over the tamarind pulp and use a fork to loosen the pulp until it forms a pulp. Cover and leave the pulp to stand for 3 hours. Then pass everything through a sieve.
  2. Stone and finely dice the dates.
  3. Heat the tamarind pulp. Stir in the cumin, chilli, smoked paprika and sugar. Season to taste with salt. Add the dates.
  4. Reduce everything well over medium heat until the chutney has a thick consistency. Then immediately pour into glasses, close them and let cool upside down.
  5. The chutney is hot and fruity and goes well with Asian cuisine, meat and grilled dishes.

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