Urban Rajah Date and Tamarind Chutney

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Aug. 21, 2015

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



In a blender, add in all the ingredients and blend well, until smooth.



Serve with dal.

Recipe Summary

Difficulty Level: Easy
Servings: 10