Date and Tamarind Chutney


  • 100 g (4 oz) block of tamarind
  • 200 mls (7 oz) water
  • 1 medium onion, peeled and grated
  • 12 Medjool dates, stoned and finely chopped
  • ½ teaspoon ground cardamom
  • ground chilli, to taste
  • salt, to taste


Boil the tamarind in the water for a few minutes. Cool, and rub through a sieve into a bowl with the onion, dates and seasoning. With its many seeds and fibres, this is a somewhat lengthy process. Tamarind paste, available in jars, is a good shortcut.