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Tangy Tamarind Date Chutney

If you love Indian food you will want to make this sweet, spicy, tangy tamarind date chutney. It is surprisingly easy to make with just a few common spices.
Course Condiment, Kitchen essential
Cuisine Indian
Keyword Entertaining, Freezer Friendly, Homemade, Jaggery, Make ahead, No onion, no garlic, Quick, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 14 2 tablespoon servings
Calories 57kcal

Ingredients

  • 1/2 cup seedless tamarind paste ~ Or concentrate (4 ounces), see Notes below
  • 1/2 cup pitted dates
  • 1/2 cup jaggery ~ Or brown sugar or coconut sugar
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon fennel seeds ~ Or aniseseeds
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea or table salt ~ Or 1/2 teaspoon Diamond Crystal kosher
  • 2 cups water ~ More as needed

Instructions

  • Gather your ingredients. If your tamarind paste has seeds, soak it in hot water, then pick out the seeds.
  • In a saucepan over high heat add the tamarind, dates, jaggery or sugar, and two cups of water. When the mixture comes to a boil, turn the heat down to medium-low, or a low simmer, for 10 minutes. You are looking for the tamarind and dates to become very soft.
    Tangy Tamarind Date Chutney ~ Dates, tamarind and jaggery cooked until soft and ready for the food processor.
  • While the tamarind mixture is cooking, in a small pan over medium-high heat toast the cumin, coriander, and fennel seeds for a couple of minutes. Or until the spices are fragrant and the cumin seeds turn a shade darker. Stir frequently to ensure even browning and allow to cool for 5 minutes. Grind the spices in a spice grinder into a fine powder.
    Tangy Tamarind Date Chutney ~ Fennel, cumin and coriander seeds toasting in a small pan.
  • Once the tamarind and dates are softened, stir in the ground spices, chili powder, and salt. Cook for another 2 minutes. Cool for 10 minutes and process to a smooth paste in a blender. Add water if necessary.
    Tangy Tamarind Date Chutney ~ The food processor with the dried fruit and jaggery blended to a smooth paste.
  • Press the mixture through a sieve. Taste for salt and chili powder and dilute with some water if you are wanting a thinner texture.
    Tangy Tamarind Date Chutney ~ Sieving the tamarind paste for a smooth chutney.
  • The chutney will keep covered in the refrigerator for up to two weeks, and in the freezer for several months. You can always adjust the thickness with a bit more water after storing the chutney.
    Tangy Tamarind Date Chutney Stored in a pretty tulip-shaped weck jar with a wooden lid and a side bowl of whole dates.

Notes

Nutrition

Calories: 57kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg