| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Servings |
cup
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Ingredients
- 250 gms Dates Seedless
- 75 gms Tamarind (pitted)
- 4 tbsps Jaggery (broken)
- 1 tbsp Cooking oil
- 3 – 4 chilies Dry red
- 1 tbsp Panch Phoron (mix of fenugreek, fennel, mustard, cumin and onion seeds)
- 1 – 2 pinchs Salt
Ingredients
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Instructions
- Soak tamarind in sufficient water for 1 hour approx and collect the pulpy water. Discard the impurities well.
- In a separate bowl, soak jaggery for almost an hour. Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl.
- In a blender jar, collect dates and by adding very little water, grind to make a thick paste.
- Heat a wok and add pulpy tamarind water and allow it to boil.
- Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt ,stir well.
- Adjust the consistency as required. You can add little water if you want your chutney to be thin and runny, or else cook till the desired thickness is achieved.
- In a separate pan, heat oil and add dry red chilies and panch phoron. Allow them to crackle.
- Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely.
- Once the chutney is cooled, collect it in a clean and dry air tight jar.
- The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon.
- Serve with samosas, nimkis or even on dahi vadas.
Recipe Notes
If you liked this recipe, then try making it at home and store it for future occasions as well. Thanks for stopping by!
Love : Shaheen
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