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Date and Tamarind Chutney

  • Yield: 2 cups 1x


You can replace the step with the tamarind by using tamarind paste.


  • 2 ounces tamarind
  • 1 1/4 cup water
  • 3/4 cup dates (pitted and chopped)
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp cumin (ground)
  • 1 small thai pepper (finely minced) (OR 1 pinch cayenne pepper)


  1. Break the lump of tamarind into small pieces and boil them in the water for 10 minutes.
  2. Then pour the tamarind and water through a strainer.
  3. With a wooden spoon, push as much of the pulp as possible through the strainer into the water, scraping the bottom of the strainer every few seconds.
  4. Continue until all the pulp has been extracted from the seeds and fiber.
  5. To this juice, add all the other ingredients.
  6. Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade.


Source:   Ayurveda Cooking with Karunda


  • Serving Size: 2 Tbs
  • Calories: 31
  • Fat: 0.07 g
  • Carbohydrates: 8 g
  • Protein: 0.34 g
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