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This sweet-sour chutney is more like a sauce, and there are many regional variations. The base is tamarind, a very sour pod 3 to 4 inches (7.5 to 10 cm) long. The tamarind tree grows in many parts of India and also in Mexico. For this sauce, use the compressed slab-like tamarind available in Asian stores, not the “instant” kind. The fresh pods available in grocery stores are not suitable for this recipe.
1. In a saucepan over medium heat, combine tamarind water and dates. Bring to a boil. Reduce heat to medium-low and cook until mixture begins to thicken, 5 to 8 minutes. After mixture has thickened, mash with a spoon.
2. Add cayenne pepper, cumin, salt and ¾ cup (175 ml) water. Simmer for 5 minutes to allow flavors to blend.
3. Press through large-holed strainer to make a thick, smooth sauce-like chutney. Let cool to room temperature and serve as a dipping sauce with appetizers. (Chutney can be stored in an airtight container in the refrigerator for several months. Do not freeze.)
To make tamarind water: Cut 1-inch (2.5 cm) strip from tamarind slab, about 2 oz (60 g). Break into smaller pieces and soak in 1¼ cups (300 ml) hot water for 30 minutes. Soften between fingers to make a pulp. Strain through large-holed strainer into bowl, pushing with back of spoon to extract as much pulp as possible. Discard rest.
Nutrients per serving (% daily value)
Nutritional information is based on 24 servings.
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