Preparation : 20 minutes
Cooking time : 1 hour
Makes 150 ml
It will keep up for a week in the fridge
150 gr tamarin purée with seeds
55 gr Medjool dates, stoned
90 gr brown sugar
1 tsp salt
1 TBS cumin seeds
2 pinches of chilli powder
1 c. TBS ground ginger
Chop the dates and soak them in 500 boiling water with the tamarind purée for 20 minutes or more. In the meantime, warm a dry frying pan over a hight eat. Add the cumin seeds and toast until they crackle. Tip the toasted seeds into a mortar and crush lighly with the pestle. Set aside.
Deseed the tamarind with your fingers. Add sugar, salt, chilli powder and ground ginger to the pan or Thermomix and simmer over a low heat until reduced to a thick pouring consistency. You can add more water if needed and mix all of it if you want. When you get a smooth thick tamarind chutney remove from the heat and add the crushed cumin seeds. Cool the mixture completely. It will become more viscous. Store for up to one week into a jar.
Tamarind Chutney is used in Bhel Puri.
You can buy tamarind in many forms. Here I use the pure block of pulp and seed.