Tamarind and Date Chutney

4 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
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.