Ingredients vegetarian 10 servings

• 1 pack pitted date 250 gm
• 1 c seedless tamarind
• 2 c vinegar
• 1/4 c jaggery grated
• 1/2 tsp salt

• 1/4 c mustard oil
• Roast (1/2 tsp mustard seed,1/4 tsp black seeds(kalonji),1/4 tsp methi seeds, 1 tsp cumin and 1 tsp coriander seeds, 5-6 whole red chilli)
• 1/4 tsp ginger powder
• 1/4 tsp black salt

Directions

1. soak the dates and tamarind in vinegar over night.
2. In the morning cook over low heat with Jaggery and salt until soft, mushy and thick.
3. Take off the stove, and strain through a sieve to get a thick lumpy saucy texture.
4. Put back on stove and bring to a boil.
5. Grind the roasted seasoning into a fine powder
6. Heat the oil add the seasoning, ginger powder and black salt, pour this over the thick chutney & cook stirring  over low flame for 15 min.
7. Remove from heat and allow to cool completely.
8. Store in air tight jars and use as needed with samosas, Pakoras & .....

Comments

Mayask

Yummy Chutney . Thank U .

Honey

Good one, I remember lots of khajoor dishes in middle east, its best....keep it up.

rabz

Thanks Khuserv believe even in our house it vanishes when served with snack items at tea time.Just a small point to add u can adjust the jaggery to your taste my kids like sour chutney so I use less amount. Cheers.

Khuserv

I showed this recipe to my wife and she tried it out yesterday since Saudi is full of dates. She gave some to my mother, her mother and we ate some with dal and chawal it was superb everyone loved it. Thank you.