Tamarind Dates Chutney



200 grams tamarind
1 tablespoon oil
2 teaspoons carom seeds
1 teaspoon cumin seeds
15 seedless dates
Salt to taste
1 teaspoon chilli powder
2 teaspoons jaggery powder


Peel, remove seeds and soak tamarind pulp in enough water for 3-4 hours. Extract juice.

Heat oil in a kadai, add carom seeds and cumin seeds. Allow them to spurt.

Add dates, tamarind extract, salt, chilli powder and jaggery powder.

Cover and cook till dates are soft. With a masher pulp the dates. Simmer the chutney till it thickens. Chutney should neither be too runny nor too thick.

Serve chutney with pakodas.