Date Chutney Recipes

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TAMARIND AND DATE CHUTNEY



Tamarind and Date Chutney image

Categories     Cake     Sauce     Date     Tamarind     Simmer

Yield makes 1 1/4 cups

Number Of Ingredients 7

3 1/4 to 4 ounces seedless tamarind pulp (a lump the size of a small lemon), broken into 3 or 4 pieces
1 1/3 cups warm water
3/4 cup coarsely chopped pitted dates (about 5 ounces)
1/4 cup lightly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon pounded, toasted cumin seeds or ground cumin

Steps:

  • In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
  • Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
  • Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.

CILANTRO-DATE CHUTNEY



Cilantro-Date Chutney image

Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It's a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.

Provided by Samin Nosrat

Categories     condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

1 teaspoon cumin seeds
10 medjool dates, pitted
1/3 cup freshly squeezed lime juice, plus more to taste (from 2 to 3 limes)
2 jalapeños, stemmed and thinly sliced (remove seeds if desired for a milder sauce)
1 tablespoon finely grated fresh ginger
6 garlic cloves, finely grated
1 teaspoon fine sea salt, plus more to taste
4 cups loosely packed cilantro leaves and tender stems (from about 2 large bunches)

Steps:

  • Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
  • Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
  • Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.

TAMARIND - DATE CHUTNEY



Tamarind - Date Chutney image

Make and share this Tamarind - Date Chutney recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Chutneys

Time 25m

Yield 2 cups

Number Of Ingredients 8

8 -10 large dates, pits removed
3/4 cup jaggery (Indian unrefined sugar) or 3/4 cup dark brown sugar
1 1/2 cups water
4 tablespoons tamarind paste
1/4 teaspoon hot chili powder
1/2 teaspoon ground ginger
1 teaspoon ground garam masala
3/4 teaspoon salt

Steps:

  • Place the sugar, dates and water in a saucepan over medium heat.
  • Bring to a boil and simmer for about 7-8 minutes, until the dates are very soft.
  • Stir in the tamarind.
  • Very carefully, pour the ingredients into a blender, clamp the lid down tight and blend until smooth (or blend in the pot with an immersion/stick blender).
  • Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools).
  • Stir in the spices and salt.
  • Taste for seasoning: the chutney should be equal parts sweet, salty and sour.
  • Add more tamarind, sugar or salt if any of these needs a boost.
  • Store in a covered container in the refrigerator.

Nutrition Facts : Calories 408.6, Fat 0.3, SaturatedFat 0.1, Sodium 888.6, Carbohydrate 106.2, Fiber 3.2, Sugar 101.5, Protein 1.2

TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)



Tamarind - Date Chutney ( Sweet Indian Chutney) image

The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps

Provided by Sana7149

Categories     Asian

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup tamarind paste
1/2 cup dates, deseeded
2 cups water
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon ginger powder
1 teaspoon salt
3/4 cup brown sugar or 3/4 cup sugar

Steps:

  • Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
  • After the dates become smooth, blend in a mixer till smooth.
  • Strain and transfer to the pan again.
  • Add the tamarind paste and seasoning.
  • Boil till thick enough to coat the back of a spoon thinly.
  • Cool again. Store in clean airtight bottles and refrigerate.
  • Shelf life of about a month in the refrigerator.
  • * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
  • What I usually do is use dry tamarind powder which I get from Indian grocery stores.

Nutrition Facts : Calories 123.2, Fat 0.1, Sodium 296.1, Carbohydrate 32, Fiber 1.4, Sugar 30.1, Protein 0.5

DATE CHUTNEY



Date Chutney image

Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

2 teaspoons vegetable oil
2 small shallots, minced
1/2 teaspoon brown mustard seeds
1 cup chopped pitted dates (4 ounces)
1/2 cup golden raisins
2 tablespoons light-brown sugar
1/4 cup cider vinegar
Pinch of cayenne pepper
1 teaspoon coarse salt

Steps:

  • In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 1 g, Protein 1 g

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