Date & tamarind chutney

Preparation info

  • Difficulty


  • Makes

    1 x 500 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Thick, spicy and rich, this is the most amazing chutney. It goes with any kind of curry, and you can even use it as a rub on your favourite vegetable before putting it on the barbecue — or spread it on a roti and make a curried potato wrap.

Preparation 15 minutes
Cooking 50 minutes


  • 185 ml (6 fl oz/¾ cup) malt vinegar
  • 150 g (5½ oz/¾ cup, lightly packed) brown sugar
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon brown mustard seeds, crushed
  • 1 tablespoon chilli flakes
  • 4 whole cardamom pods, crushed
  • 2 cloves, crushed
  • 3 cm (1¼ inch) piece of cinnamon stick
  • 160 g (5½ oz/1 cup) pitted dates, chopped
  • 200 g (7 oz) tamarind pulp
  • 1 tablespoon raisins
  • ¾ teaspoon sea salt


Pour the vinegar into a heavy-based frying pan and place over medium heat. Stir in the sugar, ginger garlic paste and all the spices. Cover and cook for 2 minutes.

Stir in the dates and tamarind pulp and cook over low heat for about 40 minutes, until the liquid has thickened, but the dates are not pulpy.

Gently mash the mixture with a big spoon, then add the raisins and cook for a further 2 minutes. Discard the cinnamon stick and stir in the salt.

Spoon into a hot sterilised jar, seal and leave to cool.

Store in the fridge, and allow to settle for a day or two before using. This chutney will keep in the fridge for up to 3 months.