Empty My Fridge
#shorts Tamarind Chutney
Ingredients
- Date · pitted½ cups
- Jaggery½ cups
- Tamarind · paste½ cups
- Chili powder½ tsp
- Coriander seed · ground½ tsp
- Cumin · ground½ tsp
- Ginger powder½ tsp
- Salt½ tsp
Instructions
- Put the dates and 1 cup water in the Instant Pot insert and pressure cook for 8 minutes. Quick release.
- Stir in the jaggery and tamarind paste, then mash until smooth. Alternatively, blend until smooth with an immersion blender or mixer and skip the next step.
- Strain the puree, pressing it through with a silicone spatula or fingers, and discard the fibres left behind.
- Return the strained paste to the insert, add the dry spices and sauté on low for 5 minutes, until it comes to a gentle boil. The chutney will thicken as it cools.
- Store in a clean, dry airtight container: refrigerate up to a month, or freeze up to 6 months in small containers.
Summarized from Ministry of Curry's video. Watch it for the details.
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