Tamarind Chutney

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Put the dates and water in the Instant Pot insert. Pressure cook for 8 minutes, then quick release.
2. Stir in the jaggery and tamarind paste, then mash until smooth with a potato masher (or blend with an immersion blender or mixer).
3. Strain the puree, pressing it through with a silicone spatula or fingers. Discard the fibers left in the strainer.
4. Return the strained paste to the insert. Add the dry spices and saute on low for 5 minutes, or until the chutney comes to a gentle boil. It will thicken as it cools.
5. Store in a clean, dry airtight container. Refrigerate up to a month, or freeze up to 6 months in smaller containers.
6. Stovetop: Combine the dates and water (the extra ½ cup) in a saucepan. Bring to a boil, then simmer over medium heat for 10–12 minutes until the dates are completely soft.
7. Stir in the jaggery and tamarind paste. Break down the dates with an immersion blender or potato masher until smooth.
8. Press the mixture through a fine-mesh strainer with a silicone spatula.
9. Return the smooth puree to the pot, stir in the dry spices, and simmer on low for 5 minutes until it reaches a gentle boil.

Summarized from Ministry of Curry's video. Watch it for the details.

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