prep
10 minutes
cook
1:30 hour
difficulty
Easy
preparation
10
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 75 g tamarind pulp
- 100 g dates, seeded
- 110 g sugar
- ½-¾ tsp freshly ground black pepper
- ¾-1 tsp black salt (see note), or to taste
- 1 ½-2 tsp roasted ground cumin, or to taste
Instructions
Place the tamarind and dates in a saucepan, then add enough cold water to cover. Cover with a lid and simmer over low heat for 20-30 minutes or until it is completely pulpy and mashed. Pour into a large strainer placed over a bowl. When cool enough to handle, force the mixture through the sieve extracting as much liquid as you can. Collect the pulp in the strainer and squeeze to remove all the bits. Discard the fibres and stones.
Return the tamarind liquid to the pan. Add the remaining ingredients and a splash of water, then cover and simmer over low heat, stirring regularly for 1 hour or until thick, glossy and syrupy. Taste and adjust the sugar, seasoning and spice if necessary. Pour into sterilised jars and seal. Once cool, refrigerate for up to 2-3 months. Just spoon out as you need it.
Note
• Black salt is a condiment used throughout South Asian cookery. It is salty with a slightly sulphurous flavour and complements the tamarind beautifully in this chutney. Available from select spice stores. Alternatively, just use regular salt.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
