Tamarind Chutney

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Soaking dried dates in boiling water softens them so they blend easily, lending their signature caramel-like sweetness to this tart chutney. 

By Niven Patel
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
10 mins
Total Time:
1 hr 10 mins
Yield:
Makes about 1 2/3 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup dried dates

  • 1 1/2 cups boiling water

  • 2 tablespoons tamarind paste

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon kosher salt

  • 1/2 teaspoon Kashmiri chile powder (such as Spicewalla)

  • 1/4 teaspoon ground cumin

Directions

  1. Place dates in a small heatproof bowl; cover with 1 1/2 cups boiling water. Let stand at room temperature until dates are softened, about 1 hour. Transfer softened dates and soaking water to a blender; add tamarind paste, lemon juice, salt, chile powder, and cumin. Process until smooth, about 35 seconds.

Make Ahead

Store chutney in an airtight container in the refrigerator up to 5 days.

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