Dates and tamarinds have long been favourites for a chutney; Yet recently I discovered this amazing variation which adds raisins and fennel seeds to these to make a wonderful sweet and sour sauce that has a unique flavour and aroma. This Date and Raisin Chutney can also be preserved for sometime. It looks as appetizing as it tastes, and even if the ingredients make you skeptical, I would urge all of you to definitely give it a try. It tastes great with parathas, snacks or as a spread!
1 cup pitted dates - chopped
1 cup raisins (dried grapes)
1/2 cup tamarind paste
2 tsp fennel seeds
1 tsp chilli powder
1/2 cup jaggery (or to taste)
1 tbsp oil
1/2 tsp mustard seeds
2-3 slit green chillies - slit and cut into 2-3 pieces
Take a pan and dry roast the fennel seeds and mustard seeds over low flame until you can smell the aroma. Grind it to a fine powder using a spice grinder or stone and mortar. Now add this to tamarind, dates, raisins, chilly powder and jaggery and green chillies. Now heat oil in a saucepan, add the mixture to it and cook for 5-7 mins until it becomes soggy and thick. Reduce the heat and simmer for about 40-50 mins so that it is entirely cooked and sticks a little (yet can fall off) from a spoon. Remove from heat and let it cool entirely.
At this point, you can choose to blend/churn this chutney in a mixer if you like it smooth. I prefer it thick with the date and raisin pieces barely visible. Take a sterilized jar (washed in boiling water and dried in sun) and store in a cool dry place. Referigerate after first use, and you can easily preserve it for a month. Relish it in place of pickles or as fresh chutney/sauce with snacks. You could even spread it on a slice of bread!
I'm sending this over the Asha's RCI-Karnataka Event and also to Swapna's AFAM-Grape Roundup!!
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