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	0 g
Fat	0 g	Carbohydrates	2 g

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