Recipe was sent by someone in my previous blog
- 1/4 Cup Seedless Tamarind (Imli)
- 1/2 Cup Seedless Dates
- 1/2 Cup Jaggery (Gur)
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Garam Masala Powder (optional)
- 3 Cups Hot Water
- 1 Green chilli (finely chopped)
- 1/4 teaspoon Cumin Seeds
- 1/2 teaspoon Ginger Garlic Paste
- 1/4 teaspoon Sesame Seeds
- 1 1/2 teaspoon Cooking Oil
- Chop dates into small pieces. Grate or chop jaggery into small pieces.
- Soak dates in the 3 cups hot water for 10 minutes
- Add tamarind to soak dates and boil them together for 5 minutes stirring and making sure the mixture is cooked. Dates should be soft and tender.
- Turn off the heat and cool the mixture for 10 minutes. Transfer tamarind, dates, and water to a mixer jar and blend into a smooth puree.
- Place strainer over a bowl and pour the puree in it. Strain the puree and using the back side of the spoon to push it though the strainer. Discard any residue and transfer back to the same pot.
- Add jaggery and salt and stir until jaggery has melted. Boil on medium heat for 5 minutes and off the flame. Add in the red chilly powder, cumin powder, coriander powder and garam masala (optional). Let it cool at room temperature.
- Heat the pan with a little oil and add in the cumin seeds,and when they begin to crackle add green chillies,ginger garlic paste,and sesame seeds.Saute for 40 seconds, and immediately pour over the prepared chutney, and mix well.
- This chutney can be stored in refrigerator for months. Serve with samosas, chaats and pakoras.