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