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.
|Pitted dates||250 Gram|
|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.