20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water
Method
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.
My Notes