Dips · Recipes · Snacks and starters

Tamarind and Date Chutney

Tamarind Chutney

Makes 2 cups, Prep time 5 min, Cook time 20 min

This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.


200g tamarind paste (found in Asian food stores in a pressed brick like shape)

½ Cup dates covered in 1 cup boiling water for 5 mins

2-3 cups water

Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.

Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.

Transfer into glass jar and keep in fridge. Serve with curries or roast veggies

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