The recipe below is for a large batch, the chutney can be stored in air-tight containers and frozen. Defrost and use as and when required. If properly stored it can last up to six months.

Tamarind and Date Chutney recipe:

Ingredients:

250g dates

250g ripe tamarind or 200g tamarind pulp

1 tbsp roasted cumin

1 tbsp paprika powder

1 tsp salt

 6 cups water

Method:

1. Wash and remove the pits from the dates.

2. Wash the tamarind, and remove the seed if any.

 3.In a large pan, put in all the above ingredients along with the water, cover and cook for 30-40 minutes.

4. When all the mixture resembles a pulp, turn off the heat. Cool down to room temperature.

5.In a blender, blend until smooth.

6. Pass the mixture through a sieve. If too watery, cook on high heat again for 5-10 minutes, while stirring.

7. Cool and store in an air-tight container, in a freezer.