IMLEE KI CHUTNEY (TAMARIND — DATE CHUTNEY)

Yield: 2 cups (500 mL) Tools: You’ll need a heavy-bottomed, 4-quart (4-L) sauté pan and a blender.

3 cups (750 mL) tamarind juice (see Note) 1 cup (250 mL) pitted dates, roughly chopped ¾ cup (180 mL) gur ( jaggery) or dark brown sugar 1 tbsp (15 mL) grated ginger ½ tsp (2.5 mL) kala namak ( black salt) 1 tsp (5 mL) salt 1 tsp (5 mL) red chili powder or cayenne pepper 1 tsp (5 mL) garam masala** 2 tsp (10 mL) roasted cumin, ground

1.  Combine the tamarind juice, dates, gur, and ginger in a heavy-bottomed, 4-quart (4L) sauté pan over medium-high heat and bring the mixture to a boil.

2.  Reduce the heat to medium and simmer, uncovered, for at least 15 minutes. Remove from the heat.

3.  Once the mixture is cool enough to handle, transfer to a blender and process until smooth.

4.  Return the mixture to the sauté pan over medium-high heat and add the kala namak, salt, red chili powder, Garam Masala and cumin. Stir well and bring to a boil.

5.  Reduce the heat to mediumlow and simmer for 2 minutes, until the mixture thickens and large, sticky bubbles start to form on the surface. Stir well. Remove from the heat and set aside to cool for 10 minutes.

6.  Store in an airtight (preferably glass) jar in the refrigerator for up to 2 weeks.

Note: To make the tamarind juice, place 1 (7-oz, or 198 g) block of dried tamarind and 6 cups (1.5 L) of boiling water in a deep bowl and soak for at least 1 hour. With the back of a fork, break apart as much of the pulp as possible and then squeeze the water out of the pulp.

Discard the pulp and strain the liquid through cheesecloth or a strainer. Use part of it for the chutney and store the rest for later.