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
Print Recipe
Pin Recipe Instructions
- 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.
- Stone and finely dice the dates.
- Heat the tamarind pulp. Stir in the cumin, chilli, smoked paprika and sugar. Season to taste with salt. Add the dates.
- 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.
- The chutney is hot and fruity and goes well with Asian cuisine, meat and grilled dishes.
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