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Tamarind Date Chutney

Sweet and our dipping sauce

½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
¼ Th cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt

 

Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated. 

Quick Tip: Make this chutney ahead of time. It stays refrigerated for two weeks.

What is Tamarind?

It is the edible brown pulp of the bean pod of a tree, which is commonly found throughout the tropical world. These large (usually 3 to 8 inches in length) bean pods when dried are brown in color, with a hard shell. Inside the 4 to 5 seeds are surrounded with the pulp which is sweet and sour in taste. Soaking the pods in warm water draws out the thick brown pulp. This pulp adds a sweet and sour taste to the recipe. As a child growing up in Bombay it was one of the "yummy" sour things to eat from my mom’s kitchen; like the sour patch candies available today.

Tamarind can be found in many Indian grocery stores throughout the United states. Today tamarind pulp is found in three forms. One is the ready to use pulp, second is the dried ready to use tamarind powder form and third is the seeded or seedless pods ( as seen above) which can be soaked in warm water to make the fresh pulp.

The pulp is used mainly for fish and seafood recipes. It is also very popular in the South of India and is used in most of their vegetarian and non-vegetarian recipes.

 

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