Tuesday, September 28, 2010

Khajoor Imli Ki Chutney


One of the easiest chutneys to make and most loved dip with hot samosas and pakoras is this chutney. Sweet from the dates countering the sour tangy tamarind balanced with some spice makes it lip smacking.

I have been wanting to use most stuff in my pantry, lest they get packed in the container and sit long in all sort of weather conditions. So when I found these dates, that we purchased during Ramadan, few weeks ago, they were the one of the first few to be cooked and consumed. I made quite a quantity and stored. Hence the texture is thick. Just add some warm water before serving to the required quantity of chutney. This stays well in the refrigerator for about two weeks.
The recipe has been adapted from Ms. Geeta Narang's Tastes of India, the cook book that comes complimentary with LG microwave ovens. I have reduced the water in order to enhance shelf life. Rest of the ingredients and the cooking in microwave are from the book.
Ingredients:
100 grams tamarind
50 grams powdered jaggery
50 grams dates (after de-seeding)
1/2 teaspoon roasted cuminseeds powder
1/4 teaspoon garam masala powder
Salt to taste
Black pepper powder to taste (coarsely crushed)
Red chilli powder to taste
1 cup water

Method:
Clean the tamarind and soak in some water for a few minutes.
Microwave the soaked tamarind with the water on 100% power for 3-4 minutes.
Cool and strain to collect the pulp.
In another bowl add the dates, salt, garam masala, black pepper, red chilli powder and some water.
Cook this covered on 100% power for 4-5 minutes till the dates have cooked soft.
Allow to cool. Add the tamarind pulp and jaggery. Return to the microwave oven and cook without lid on, for about 6 minutes on 80% power until chutney is thick.
Remove and sprinkle the roasted cumin seeds powder.
Cool and store.
Garnish with arils of pomegranate while serving.
This is a perfect accompaniment with papri chaat, dahi vada and such dishes.

This chutney will fill some space in Jagruti's Thali. She is hosting a series Complete my thali which will feature one requirement a month, this time being chutneys.
Also Srivalli's Microwave easy cookong is currently happening in Nivedita's kitchen with fruits,

The chutney is off to all these places.

18 comments:

  1. Hello, Lataji,
    Mouthwatering chutney.
    Thanks for the entry.

    ReplyDelete
  2. Love this in chaats too.... Yummy!!

    ReplyDelete
  3. I really love this chutney with punjabi samosas kachoris etc.your chutney looks very nice and tempting.

    ReplyDelete
  4. Lovely chutney, think it will be tangy and spicy. Easy in MV method.

    ReplyDelete
  5. Looks mouthwatering.. yummy!!! this is always handy for chaats right !!!

    ReplyDelete
  6. hi lataji
    this chutney looks very tempting ...love to have it with hot samosa..yummy

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  7. I love this chutney. I use only jaggery for the sweeteness. Should try this with dates.

    ReplyDelete
  8. Chutney looks delicious. I make this but watery one. Need to reduce the amount of water.

    ReplyDelete
  9. Mouthwatering! I love this combo of tamarind and dates,I make a similar one on a runny side with chaat masala :)

    ReplyDelete
  10. Swathi and RAKS. this is made thick only for storing puroses, I too serve a rarer consistency by adding water to this! And Chaat masala sounds good. I will try that next time.

    ReplyDelete
  11. Tongue tickling chutney for the sure..

    ReplyDelete
  12. Lovely.. and finger licking...
    I made a smiliar one for chat.. with a lil more of water

    ReplyDelete
  13. Nice chutney lataji.. I miss my microwave a lot.. I havent purchased one in india yet due to space constraint.. Will try to make a stove top version..

    ReplyDelete
  14. droolworthy chutney....looks awesome..thanks for the entry..!

    ReplyDelete

Hello,
Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.