Sweet tamarind chutney is tangy and sweet, a perfect complement to the hot green chutney. Green chutney and tamarind chutney are often used together.
1 cup seedless dates
1/4 cup fresh tamarind pulp or tamarind paste
1/2 cup brown sugar or jaggery + more as needed
Pinch of cayenne pepper
1/4 tsp cumin ground
Salt to taste
If you are using fresh tamarind -
Soak a golf ball sized wad of tamarind in a cup of water for 30 minutes or more until softened.
Squeeze the juice out of the tamarind and strain.
Use this thick pulp or juice in the recipe below.
Soak dates in hot water for 1-2 hours until completely softened.
Blend with half a cup of water or more to get a thick paste.
Add the date paste, tamarind, brown sugar and spices and seasonings to a sauce pan.
Add half a cup of water if the mixture is too thick.
Bring to a boil and simmer - continue to stir
Sauce is done when it is syrupy and coats the back of the spoon.
Taste and add more sugar if it is too tart.
Sauce should be sweet but should also retain the tang or tartness of the tamarind. Adjust sugar to suit personal taste.
Add water as needed to get a drizzle consistency.
Yield - 1.5 to 2 cups of sauce