Serves: 5
Total Calories: 336

1 1/2 tablespoons cumin seeds, dry-roasted and coarsely ground (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 cups chopped pitted dates
1/2 cup , seedless tamarind, pulp
2 cups hot water
1/2 to 3/4 cup sugar
1 teaspoon salt, or to taste

1. Prepare the cumin seeds. Soak the dates and tamarind pulp in 1 cup hot water, about 1 hour to soften.

2. With clean fingers, mush the pulp to release it from the fibrous parts of the dates and to separate any tamarind seeds that may still be present. Then pass the softened date-tamarind pulp through a fine-mesh strainer or a food mill (I prefer the food mill, especially for large quantities) into a large bowl to extract a smooth paste. Pour the remaining hot water over the fibrous remains in the food mill and collect any remaining pulp and mix into the already extracted paste.

3. Transfer to a small saucepan, add the sugar, cumin, and salt, and bring to a boil over high heat. Reduce the heat to medium-low and simmer about 5 minutes. Mix in up to 1 cup of water if the chutney thickens too quickly. Adjust the seasoning, then let cool. Serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 336
Calories from Fat: 0

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* Chutneys and Pickles
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Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
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