Date Chutney

Medjool dates are thick and luscious.  They are still fleshy which is what you want for this recipe.

• 1/2 pound medjool dates
• 1/4 teaspoon red chili powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon cumin powder
• 3 cups water
• 1/2 teaspoon tamarind paste

Method

Pit the dates and discard pits.  Put dates in a medium saucepan and cover with water. Cook until soft and

tender, about 25 minutes. When cooked, set aside and allow to cool so that you can work with them.

Puree in small batches in a food processor, adding a little water as needed to make a smooth paste.

Melt tamarind, and add with all spices to the puree. Stir well. Add more water if you need but keep the sauce fairly thick. 

Yield: 3 cups

Contributor: Donna Hines

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