Tamarind Chutney

by Maud Hallin

serves 12 to 16 as a condiment

1 teaspoon fenugreek seeds (optional)

1 teaspoon fennel seeds 1teaspoon cumin seeds 

8 large fairly fresh dates, cut in quarters with pits removed (about 1 cup)

4 tablespoons tamarind concentrate 

1 cup dark brown sugar

2 cups of water

1 tablespoon fresh ginger, grated

1 tablespoon garlic, grated

2 tablespoons wine vinegar

salt and chili pepper to taste

Heat fenugreek, fennel and cumin in acast iron pan. When you smell the aroma, grind spices in a coffee grinder. In a cooking pot, mix the dates, tamarind, sugar, water and spices. Simmer for 30 minutes or until thickened. Halfway through cooking add ginger, garlic, vinegar, salt and chili pepper.

The Tamarind Chutney can be used as a dip or a stir-in sauce for other Indian snacks.

It goes particularly well with the Channa Masala Snack.