A sweet, tangy, spicy dates and tamarind chutney.
Pitted (Deseeded) Dates/Khajur - 2 cups
Tamarind/Imli - 1 cup
Ginger/Adrak - 1 inch piece
Cumin/Jeera Seeds - 1 1/2 tsp
Coriander/Dhania Seeds - 1 tsp
Dry Red Chillies - 4
Kala/Sendha Namak/Black Indian Salt - about 1/2 tsp
1. Check for seeds in dates and tamarind. Soak both separately in water for about an hour.
2. Grind soaked dates, soaked tamarind, roughly diced ginger, cumin, coriander seeds, dry red chillies and Kala namak to a fine chutney. About 1 - 2 cups water will be needed. Add more if required. Add Kala Namak to suit your taste.
3. Add jaggery or brown sugar while grinding the chutney if required. I did not add sugar.
4. Serve Khajur Chutney with Samosas, Pakodas, Cutlets.