Tamarind Date Chutney

Everyone makes those chutneys, and oh yes, let’s not forget the tamarind chutney that every Indian restaurant will serve in watery portions. – Amulya Malladi

Tamarind  Date Chutney
My recipe – make it as thick as you like !
Used with chaat, samosa, pakoda and their cousins, to add a sweet tang to burgers, sandwiches and grilled and barbecues.

1. In a small pressure cooker,
Add
1/2 cup Jaggery
1 cup Dates , pitted
1/2 cup Swad brand Tamarind paste
       Or 1/2 cup Tamarind with seeds removed
1 teaspoon Red Chilli powder
1 inch chopped ginger
1cup water
Make sure everything is submerged.
If not pat everything down add half cup more water.

2. Pressure cook 4 whistles
    Wait for pressure to settle down and mixture to cool
    Once gain if using regular tamarind make sure there are no seeds!!
     Blend to a smooth paste with an immersion blender.

4. Add
1 teaspoon freshly powdered Jeera (Cumin) powder
1 teaspoon Black Salt (Kala Namak)
1/2 tsp chaat masala
1/2 to 1 cup water depending on how watery it is after cooking (especially if you use tamarind paste) and how watery you want it to be.
Adjust salt to taste

5. Run through a strainer to get rid of all the pulp and other debris.
Store in a dry container in the refrigerator.
Use a clean dry spoon when needed

Conversion Formula
2 whistles = 5 minutes pressure cook in Instant Pot