Pickles and Chutney

Dates And Tamarind Chutney


Dates, seedless, chopped – 1 cup
Tamarind, seedless, chopped – ½ cup
Jaggery – ¼ cup (as required)
Red chilly powder – 1 to 2 Teaspoons
Coriander powder – 1 to 2 Tablespoon
Cumin powder – ½ Tablespoon
Salt to taste


Soak dates and tamarind with 2 cup of water for one hour.

Presser cook it for 3 to 4 whistle. Let it cool down.

Blend well into smooth paste and pass it through a strainer.

Heat one pan, add this smooth paste, add red chilly powder, coriander powder, cumin powder, salt, jaggrey and boil for 8 to 10 minutes. Let it cool down.

Serve it.

Tip: you can add water to adjust consistency. You can store this chutney for 8 to 10 days in refrigerator.

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