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Date And Tamarind Chutney

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Date And Tamarind Chutney

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Description

Dive into this delicious recipe for Date and Tamarind Chutney! This tasty treat, also known as Date Chutney or Tamarind Date Chutney, is a flavour packed combination of sweet dates and tangy tamarind. It’s the perfect sidekick for spicing up your snacks or experimenting with new chutney recipes.

Whether you’re jazzing up your cheese and biscuits or enjoying it as an accompaniment to your Indian feast, date and tamarind Chutney is your go to for adding a burst of flavour. Forget shop bought, there will be nothing like making your own from scratch. This chutney is all about making your taste buds do a happy dance. So, before you throw away those dates (that you maybe had hanging about at Christmas) make this fabulous chutney recipe.

Ingredients

Units Scale
  • 500g Apples Diced (cooking Bramley apples good)
  • 2 Shallots Diced (Medium sized or use 2 onions)
  • 125g Dates Chopped
  • 100g Sultanas
  • 1tsp Ground Ginger (or use fresh if you prefer)
  • 2 Garlic cloves crushed
  • 1/2 Tsp Salt
  • Pinch of Chilli Flakes
  • 50g Tamarind Paste
  • 250ml Cider Vinegar
  • 100g Dark Brown sugar
  • 150g Light Muscavado Sugar

Instructions

In a heavy bottomed pan place in the apple, shallot (or onion), dates, sultanas, ginger, garlic, salt, chilli flakes, tamarind paste and cider vinegar.  (Do not put sugar in yet, it’s best added later). Then bring to a simmer and cook until the apple is soft when a knife is poked into it.  This takes around 10-15 minutes.

(Please note that if you double up the quantities of the recipe then the cooking times can also double.)

Then add in the dark and light sugar and continue cooking until it is all melted down and combined.   This takes a further 20-25 minutes You will see this on the video for this recipe.

If you don’t like the lumps within a chutney, then you can take a hand potato masher and gently squish it.

Place the date and tamarind chutney into sterilised sealed jars and keep in the fridge.  This keeps good for 3 months and longer.  However there has never been any left after a month!

Notes

If you like extra kick, you can substitute the chilli flakes for a fresh chilli that’s been finely diced.

Recipe makes 3 jars

  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Category: Preserves
  • Method: Stove
  • Cuisine: Indian

Emily RobertsLeave a comment