Chop the dates into smaller chunks and together with all the ingredients pop into a food processor and blitz. The mix should become syrupy and the colour of toffee, it should have the same consistency of ketchup. If it's too gloopy and sticky, add a little water, if it's too watery, drop in a few more dates and a touch of tamarind paste. If possible refrigerate overnight. The result is a sharp, tangy chutney that your taste buds alter ego will thank you for.
Water | 150 Milliliter | |
Pitted dates | 250 Gram | |
Sugar | 1 Teaspoon | |
Juice of lemon | 1/2 | |
Red chili powder | 1 Dash | |
Tamarind concentrate | 2 Teaspoon |
MAKING
In a blender, add in all the ingredients and blend well, until smooth.
SERVING
Serve with dal.