Date Chutney
Yield
3 cupsPrep
10 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
dates
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cumin
|
|
| 3 | cups |
water
|
|
| ½ | teaspoon |
tamarind
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
dates
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cumin
|
|
| 7.1E+2 | ml |
water
|
|
| 2.5 | ml |
tamarind
|
*
|
Directions
Place dates in a medium saucepan and cover with water.
Cook until soft and tender, about 25 minutes.
Set cooked dates aside to cool.
Purée dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.
Melt tamarind and spices to puréed dates.
Stir well. Add more water as needed to make a thick sauce.
