Date and Tamarind Chutney (Sweet Chutney) ~ Day 45

This sweet and sour chutney is another quintessential accompaniment for making chaats.   I have tried many recipes for this chutney over the years and nothing came close to my liking and satisfaction until, I found Chef Harpal Singh's video on YouTube on making this traditional chutney.  It has a perfect balance of sweet, sour and spiciness, that is lip-smackingly delicious.

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Preparation time: 5 minutes

Cook time: 25 minutes

Yields: 2 cups

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Ingredients:

• Pitted dates - 1/2 cup, chopped
• Tamarind - 1/2 cup 
• Grated jaggery - 1/2 cup
• Bay leaves, dry - 1
• Black cardamom - 2
• Dried ginger powder - 1 tsp
• Red chili powder - 3/4 tsp
• Fennel powder - 1 tsp
• Black salt - 1 tsp
• Carom seeds / Ajwain - 1/2 tsp
• Salt - to taste
• Water - 4 cups

Method:

1. Place all the ingredients in 4 cups of water.  Cook over medium heat for 20 minutes or until tamarind and dates are cooked softly and turns into a homogeneous mixture.
2. Strain the mixture using a fine mesh strainer.  Scrape all the juice out using a ladle or spoon.
3. Add 1/4 cup of water to the pulp and strain again, if needed.  Discard the pulp.
4. If the chutney is too thin, boil for another 5 minutes.  Once cooled, the chutney will become thick. 
5. Cool and refrigerate.