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Tamarind-Date Chutney Recipe

Sweet Chutney of Dates with Tamarind Paste

In a skillet, dry roast, stirring constantly for about 2-3 minutes, until lightly browned:
1 Tablespoon cumin seeds
Puree together in a blender:
8 ounces (1 1/2 cups) pitted dates, coarsely chopped
1 cup water
1 Tablespoon tamarind paste
1/2 teaspoon salt
3-4 dried hot peppers
the roasted cumin seeds
Check the thickness and add more water to give it the consistency of heavy cream-about 1 1/2 more cups. You can add more sugar if you think it's not sweet enough.
This will keep in the refrigerator up to 6 months; thin it with water as necessary.
This chutney goes very well with Samosa.
Category Chutneys
Servings Makes 2 3/4 cups Serving Size 1-2 tsp
Calories 7 Protein g
Fat 0 g Carbohydrates2 g

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