This is the recipe of Dates Chutney that I adapted from my mom. Growing up, we always had this chutney at home. Whenever I have some time to spare, I make this chutney in bulk and freeze it.
Which Dates should I use?
I buy premium quality pitted dates from my local grocery store. Opt for high quality dates. Even though they might cost a few extra bucks, it will totally enhance the flavor of the chutney. Good quality dates are naturally more sweet. Also, go for pitted dates as it saves you the hassle of desseeding it before puréeing it.
How can I store the Chutney?
Once the chutney is ready, let it cool in the refrigerator and use it within 3 days.
You can also freeze the Dates Chutney in an airtight container for up to 3 months. Scoop out how much ever you need and thaw it at room temperature before using.
It is important to use boiled water while sieving the purée to increase the longevity of the chutney.
For this recipe, I use my Hamilton immersion hand blender to purée the chutney.
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Dates Chutney
Ingredients
- 340 g Pitted Dates (or 0.749 lbs)
- 1 cup Jaggery
- 2 tbsp Tamarind paste
- 2 cups Water (or as required)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
Instructions
- In a large nonstick pot, add the 340 g pitted dates, 1 cup jaggery, 2 cups water and 2 tbsp tamarind paste.
- On a low-medium flame, boil them together for approx 1 hr or until the dates are soft/squishy enough that they can be blended into a purée. Keep stirring occasionally. Add more water, little by little, if required.
- Let the mixture completely cool down before blending in into a purée using an immersion blender.
- Now run the purée through a sieve using very little boiled water, getting rid of the molasses.
- Add 1 tsp cumin powder, 1 tsp cumin- coriander powder and stir well.
- Chill it in the refrigerator for at least an hour and it’s ready to serve.