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Sweet tamarind date chutney Recipe

Sweet tamarind date chutney Recipe

Sweet tamarind date chutney Recipe

This recipe was given to me by a friend who comes from a Cape Malay family from Cape Town, South Africa. They cook very interesting foods similar to our Malaysian kormas and pilaffs.

Ingredients :

    • 100 g (1/2 cup) chopped pitted dates, or chopped pitted dates with whole raisins
    • 2 teaspoons fennel seeds, dry-roasted and ground to a powder in a mortar or spice grinder
    • 1 tablespoon ground red pepper, or to taste
    • 150 g (1/2 cup) tamarind pulp mashed in 1 cup (250 ml) water and strained to obtain the juice
    • 65 g (1/2 cup) dark brown sugar or jaggery
    • Salt, to taste
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 35 g (1/4 cup) chopped roasted macadamia nuts

Method :

Process the dates, fennel seeds, ground red pepper, tamarind juice, sugar and salt to a purée in a food processor. Heat the oil in a wok and stir-fry the mustard seeds over high heat until they pop, 1 – 2 minutes. Add the purée and bring to a boil, stirring constantly until the chutney becomes thick, 2 – 3 minutes. Reduce the heat to low and simmer uncovered for about 2 more minutes. When the chutney has a dropping consistency, stir well and remove from the heat. Stir in the macadamia nuts and serve immediately. Store the unused chutney in a sealed jar in the refrigerator, after cooling.

MAKES : 3/4 cup
PREPARATION TIME : 30 mins
COOKING TIME : 10 mins