Date & tamarind chutney

Name: Date & tamarind chutney
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 1 x 500 ml (17 fl oz/2 cup) jar
Cuisine: Sri Lankan
Ingredients: 200 g (7 oz) tamarind pulp; 1 tablespoon raisins; ¾ teaspoon sea salt; 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; 3 cm (1¼ inch) piece of cinnamon stick; 1 tablespoon chilli flakes; 4 whole cardamom pods, crushed; 2 cloves, crushed; 160 g (5½ oz/1 cup) pitted dates, chopped

Preparation info

Makes
1 x 500 ml
jar

Difficulty
Easy
Ready in
1 hr 5

Appears in

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.

Ingredients

185 ml (6 fl oz/¾ cup) malt vinegar
150

Asia
Sri Lanka
Side dish
Vegan
Spicy

Method

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