How to make Date And Tamarind Chutney -

Dates and tamarind combine well in this nutritious chutney

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Dates (khajur), Tamarind pulp (इमली का पल्प )

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

advertisement

You can also find more Pickles, Jams and Chutneys recipes like Aalch Chutin Date And Tamarind Chutney Green Chilli Pickle Mix Vegetable Pickle

Date And Tamarind Chutney

Date And Tamarind Chutney Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Date And Tamarind Chutney Recipe

  • Dates (khajur) 15-20

  • Tamarind pulp 1 cup

  • Cumin seeds 2 teaspoons

  • Fennel seeds (saunf) 1/4 teaspoon

  • Jaggery (gur),grated 1/2 cup

  • Red chilli powder 2 teaspoons

  • Dry ginger powder (soonth) 1 teaspoon

  • Black salt (kala namak) 1 teaspoon

  • Salt to taste

Method

Step 1

Wash, stone dates and chop roughly. Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chilli powder, dry ginger powder, black salt, salt to taste and four cups of water.

Step 2

Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes. Cool and serve.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.