Category: Chutneys
Rating:
3.71
Servings: 3
Ingredients
8 oz pitted medjool dates
1/4 teaspoon red chili powder
1/2 teaspoon salt
1/4 teaspoon cumin powder
3 cup water
1/2 teaspoon tamarind paste
Directions: How to Cook Date Chutney
This recipe calls for tamarind paste, a sweet-and-sour flavoring made from the beanlike tamarind fruit. If you can't find tamarind paste, add 1/2 cup honey and 1/2 cup vinegar to dates during cooking.
Place dates in a medium saucepan and cover with water. Cook until soft and tender, about 25 minutes. Or cook dates for 15 minutes in a pressure cooker. Set cooked dates aside to cool.
Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.
Melt tamarind and spices to pureed dates. Stir well. Add more water as needed to make a thick sauce.
Calories per tablespoon: 13 Grams of fat: 0 % fat calories: 0 Cholesterol: 0 mg Grams of fiber: .2
Source: Jessica Shah in 'Delicious!', April 1994 Typed for you by Karen Mintzias
Related recipes:
Mint Coriander Dip (Dhania-Podina Chutney)
Sweet Indian Lemon Pickles
Tamarind - Zucchini Chutney
Dry Dip Chutney
Tandoori Salmon W/Peach Chutney And Minted Yogurt Sauce
Recent comments and reviews for this recipe:
| Terrye Claire Newkirk writes: I had been looking for this very recipe for a long time! When I recently found some bhel mix in a local store, I had to search more diligently, so I could enjoy that addictive snack. :-) I made a double batch! The instructions are simple and clear. Thank you so much. Posted on 18 Feb 2009, 16:50 ET |
Add your comment: