Sweet and Sour Dip (Chutney)

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)

2015-10-03 19:38:06

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Ingredients

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

Instructions

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.

Notes

1. Store in a glass container in the refrigerator for unto 2 weeks.

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