Dates Chutney Recipe How To Make Dates Chutney Recipe At Home Homemade Dates Chutney Recipe Times Food

TAMARIND DATE CHUTNEY RECIPE

Steps:

• In a medium saucepan, bring the dates and 2 cups of water to a boil. Then, let it simmer for 7-8 minutes. Add the jaggery and spices and let it simmer for another 2-3 minutes. Remove the saucepan from the heat and cool completely Transfer the mixture to a blender and blend until smooth. Transfer to a bowl. Stir in the tamarind paste. See note before adding! If you still see small pieces of dates, press the mixture through a sieve. Transfer and store in an airtight container in the refrigerator until ready to serve. Before serving, adjust the consistency of your chutney with water. You may need a thinner chutney depending on how you are using it.

DATE CHUTNEY

Steps:

• In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.

DATES CHUTNEY RECIPE: HOW TO MAKE DATES CHUTNEY RECIPE AT HOME | HOMEMADE DATES CHUTNEY RECIPE - TIMES FOOD

Steps:

• To begin with, take a saucepan and fill it with water. Add black dates to the pan and cook them until they turn soft. Drain out the water after the dates are soft and smooth. Let them cool at room temperature.
• Next, add cooked dates in a blender jar along with with water required for desired consistency to make a smooth paste. Add tamarind paste and spices to the paste of dates and stir this mixture well. If you want to make the paste thicker, you can add more water and stir.
• Dates chutney is prepared, you can enjoy it with chicken appetizers.

CILANTRO-DATE CHUTNEY

Steps:

• Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
• Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
• Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.

LEMON & DATE CHUTNEY

Steps:

• Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
• Combine all ingredients, except sugar and dates, in a heavy pan.
• Bring to a boil.
• Then lower temperature and simmer for 5 minutes.
• Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
• Stir regularly to prevent sticking.
• Pour into sterilised jars.
• Let the chutney mature for 6 weeks.

MANGO AND DATE CHUTNEY

Steps:

• Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved.
• Bring to the boil and add all the remaining ingredients.
• Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1 1/2 hours).
• Pour into sterilised jars.
• Seal with sterilised lids and store in a cool place.

PLUM-DATE CHUTNEY

Steps:

• Add together plums, dates, raisins and carrot and place ina saucepan with vinegar and boil gently, until quite soft.
• Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
• Bottle in sterilised jars and seal well. N.B -- If you prefer mild chutney, use less chili powder.

TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)

Steps:

• Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
• After the dates become smooth, blend in a mixer till smooth.
• Strain and transfer to the pan again.
• Add the tamarind paste and seasoning.
• Boil till thick enough to coat the back of a spoon thinly.
• Cool again. Store in clean airtight bottles and refrigerate.
• Shelf life of about a month in the refrigerator.
• * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
• What I usually do is use dry tamarind powder which I get from Indian grocery stores.