Sweet Tamarind Date Chutney
2 teaspoons fennel seeds
2 teaspoons red pepper, or to taste
75 grams seedless tamarind pulp
250 milliliters water
Salt, to taste
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
35 grams toasted hazelnuts, chopped (optional)
Mix through the nuts, if using.
To store the chutney, cool and keep in a sealed jar in the refrigerator for a week. It's great as a relish with meats or as a dip with chips or nachos. I've also used it in a Tamarind and Date Chutney Cake (the recipe is also on Foodista).
Friday, July 16, 2010 - 4:07am