Sweet and Sour Dip (Chutney)

Condiments | October 4, 2015 | By

This sweet and sour tamarind dip is often combined with the Spicy Cilantro Dip in Indian street food.
I usually have jars of this and the cilantro dip in the refrigerator at all times. Its got a great tangy flavor that goes well with salads as well. 

Tamarind is the ingredient that attributes to the sour and tangy flavor and is a common addition in Indian and South East Asian cooking. It’s a good source of antioxidants such as flavonoids, carotenes, Vitamins C and B Complex. Tamarind is known to be anti-inflammatory, anti-bacterial and acts as a laxative. 

Traditionally this recipe uses sugar but I replaced that with dates. Roasted cumin and rock salt enhance and bring out the flavors.


Sweet and Sour Dip (Chutney)
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  1. 1 Cup Dried Tamarind
  2. 8-10 Pitted Dates
  3. 1 Tsp Roasted Cumin Seeds
  4. 1 Tsp Rock Salt
  5. 3 Cups Water
  1. Pour water in a sauce pan and add the tamarind and dates.
  2. Boil on medium flame for 10 minutes or until the tamarind and dates are soft.
  3. Use a hand blender to mix all the ingredients and run this mixture through a strainer.
  4. Boil the liquid again on medium flame for about 2 minutes.
  5. Add rock salt and cumin and let it cool.
  1. Store in a glass container in the refrigerator for unto 2 weeks.
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