- contributed by Shar Puskala
½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
¼ cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt
Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste (add sugar or tamarind). The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.
Stays refrigerated for two weeks.
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