 | Tamarind and Date Chutney4 cups Adapted from The Bombay Cafe©, by Neela Paniz (Ten Speed Press, 1998); Event - Flavor, Quality & American Menus Leadership Retreat 2019 |
| • | 8 oz. The Perfect Purée Tamarind Puree, thawed |
| • | 1/2 lb. dates, pitted |
| • | 2 tbsp. cumin, ground and roasted |
| • | Pinch of Asafoetida |
| • | 2 tsp. black pepper, ground |
| • | 2 tsp. cayenne |
| • | 3 tsp. black salt |
| • | 1 tsp. salt |
| • | 1/4-3/4 cup sugar, amount used depends on the sweetness of the dates |
| • | 6 oz. coconut sugar |
| Method: | |
| 1. | Pour 1 cup of boiling water over the dates and allow them to soak overnight. |
| 2. | Break up any lumps soaked dates by kneading with fingers. Then force soaked/softened dates through a fine sieve into a non-reactive saucepan. Scoop out any pulp/fibers from the remaining dates in the strainer. |
| 3. | Repeat kneading process with any left over soaked dates into fine sieve until you no longer have anymore remaining date pulp left. |
| 4. | Add remaining ingredients and cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 10 minutes. |
| 5. | Check seasoning and adjust for sweetness. |