Yield: Yields about 2 cups
Chutneys run the gamut from thin and smooth to thick and chunky. This smooth chutney, which balances the tartness of tamarind with the sweetness of dates, is a delicious accompaniment to the Salmon, Lentil, and Rice Kedgeree.
Add the dates and sugar to the tamarind and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and stir in the ginger, chili powder, cumin, coriander, and fennel. Simmer until the mixture has thickened slightly and the dates are soft, 15 to 20 minutes.
In a blender, purée the chutney until smooth. Let cool and then season to taste with salt (you may not need any, depending on the tamarind). Store the chutney in a jar in the refrigerator for up to 1 week. Serve at room temperature.
• Serve alongside grilled chicken or roasted turkey.
• Spread on crackers and top with a piece of salty, aged cheese like Gouda or manchego.
• Make a bacon sandwich with chutney, mayonnaise, and a peppery green like arugula or watercress.
• Add a few tablespoons to the meat mixture for pork, beef, or veal meatballs.
• Whisk together chutney and olive oil to make a salad dressing.
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This is an excellent recipe. The tamarind really does compliment the sweetness of the dates perfectly. I served this as a light appetizer before Thanksgiving with crackers and manchego as recommended and everyone loved it.
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