Khajur Di Chutney

Ingredients 

• 250 grams dates, stoned and roughly chopped
• 2 bay leaves
• 2 black cardamoms
• 4 cloves
• 1 teaspoon dry ginger powder (soonth)
• 1/2 teaspoon fennel seeds (saunf)
• 1/2 teaspoon black salt (kala namak)
• 1/2 teaspoon kashmiri red chilli powder
• 1/4 cup jaggery (gur) grated
• 1 teaspoon roasted cumin powder
• 1 tablespoon ghee
• 1/2 teaspoon cumin seeds

Method

1. Cook the dates with two cups water till they soften. Add bay leaves, black cardamoms, cloves, dried ginger powder, fennel seeds, black salt, red chilli powder, jaggery and roasted cumin powder and stir well.
2. Cover and cook till thick. This way it will be able chunky and not smooth.
3. If you want a smooth chutney, then add more water and cook till the mixture becomes thick. Set aside to cool down to room temperature.
4. Grind to a puree and strain through a fine sieve. Heat the ghee in a small non stick pan and sauté cumin seeds till they change colour.
5. Add it to the chutney and mix. Cool the chutney and serve as accompaniment.
6. You can store it in air tight container in refrigerator.

Nutrition Info