Recipe

Date and tamarind chutney

This deliciously sweet dried fruit chutney goes perfectly on sandwiches, with roast meat, or on the side of a spicy Indian curry.

Mar 31, 2011 1:00pm
  • 55 mins cooking
  • Makes 2
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Ingredients

Date and tamarind chutney
  • 2 cinnamon sticks
  • 5小豆蔻,瘀伤
  • 2 teaspoon cloves
  • 3 1/2 cup (500 grams) seeded dried dates
  • 1 1/2 cup (375 millilitres) white vinegar
  • 1/2 cup (110 grams) firmly packed brown sugar
  • 2 teaspoon coarse cooking salt
  • 1/4 cup (60 millilitres) vegetable oil
  • 2 tablespoon tamarind concentrate
  • 2 teaspoon chilli powder

Method

Date and tamarind chutney
  • 1
    Place cinnamon, cardamom and cloves in centre of 20cm muslin square; tie tightly with kitchen string.
  • 2
    In a large saucepan, combine muslin bag with remaining ingredients; bring to the boil, stirring constantly, then reduce heat.
  • 3
    Simmer, partially covered, stirring occasionally, about 40 minutes or until dates are soft. Remove and discard spice bag before using.

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