Sweet Chutney

A must for just about any lunch or dinner, this simple condiment adds an exotic spicy kick to any ordinary meal.

250 g dates
150 g tamarind
50 g chopped jaggery
Salt, pepper and jeera powder, to taste

Remove the seeds from the dates and tamarinds. Wash, cover with warm water and soak for 30 minutes. Grind to a paste and pass through a sieve.
Add the jaggery and heat for about 5 minutes, or until the jaggery melts. Remove from the heat and add salt, pepper and jeera powder.
The chutney can be stored in the refrigerator. Add water to thin out the chutney if necessary.

Makes approximately 2 cups

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