1teaspoonHimalayan black salt(kaala Namak- pink in color) or regular salt
1½cupswater
Instructions
Instant Pot/Pressure Cooker Method
Add all the ingredients in the Instant Pot. Close the lid and pressure cook on high for 10 minutes (Sealing position in DUO)
When the cooking time is done, wait 5 minutes and release the pressure manually by following the quick release instructions of your pressure cooker.
Open lid after pin drops. Using an immersion blender puree the mixture. If using a stand-alone blender, for safety reasons let the sauce cool down for at least 15 minutes before blending it. Puree to a smooth consistency. Check the taste and if you like the sauce sweeter, add a few tablespoons of jaggery and stir.
Turn on Saute mode and simmer the chutney for 3-4 minutes to thicken it to your desired consistency. Stir in between to prevent it from burning. Keep in mind that this chutney thickens quite a bit after cooling. TIP: For best results, turn off Saute mode when it reaches a chocolate sauce like consistency.
Line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula stir and press down the sauce to strain it. Repeat till the entire sauce is strained.
Let the chutney cool down completely, then transfer to an air-tight mason jar and store in the refrigerator. This chutney stays good in refrigerator for up to a month, and in the freezer about 3 months.
Stovetop Method
Add all the ingredients to a heavy bottom sauce pan and bring to a boil. Add an additional ½ cup water for the stove top recipe.
Reduce heat to medium, cover the pan and cook for 10-15 minutes, or until the dates start disintegrating. Taste and adjust seasoning.
Turn off the heat and puree the chutney using an immersion blender. If using a stand-alone blender, for safety reasons let the sauce cool down for at least 15 minutes before blending it. Puree to a smooth consistency.
Line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula stir and press down the sauce to strain it. Repeat till the entire sauce is strained.
Notes
Dates: I have used pitted dates in this recipe for texture and taste preferences. YHowever, if you cannot find them, simply double the jaggery quantity.
Tamarind: I prefer to use tamarind concentrate for this recipe as it is easily available in the asian food aisle of most supermarkets, along with the Thai food ingredients. If you want to use tamarind pulp instead, I recommend using seedless for ease of blending. Also, double the quantity of the pulp.
No Refined Sugar: This recipe uses jaggery and dates for sweetness, no refined sugar. If you want to replace both with sugar, I would recommend using brown sugar.
Using Sugar Instead: Making chutney with sugar, for ¼ cup of tamarind concentrate, add 1 cup of brown sugar. The exact quantity may vary depending on how tart the tamarind is. If you prefer your chutney sweeter, start with 1 cup sugar and add more later after pureeing. Simmer for a few minutes to dissolve that sugar.
End Taste Varies: The end taste may vary depending on how tart the tamarind paste is. To adjust the sweetness level, check the taste after pureeing. If you like it sweeter, add a few tablespoons of jaggery and stir.
Water Quantity: I have used 1.5 cups of water in this recipe. This quantity can vary depending on your desired consistency. With this ratio, I get a pouring consistency. If you like it thinner, add another ½ cup water. If you prefer it thicker, simmer it for a few extra minutes towards the end.
Thickens as it Cools: This chutney thickens quite a bit as it cools. For best results, turn off Saute mode when it reaches a chocolate sauce-like consistency.
Adjust thickness: If it becomes too thick for your taste, thin it by adding a few teaspoons of hot water and mix it in.
Extra-fine texture: For an extra smooth sauce, line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula stir and press down the sauce to strain it. Repeat till the entire sauce is strained.
How to Store: When stored in an air-tight container, Tamarind Chutney stays good in the refrigerator for up to a month, and in the freezer for 3 months.
Serving Suggestion: This quantity made roughly three 8oz Jars (2.75 cups). The serving size is about 2 teaspoons and is reflected in the nutritional information.
Making it for a Party: This can easily serve 60 people. You can make it a week in advance and store it in the refrigerator.
Note: The nutrition facts below are my estimates and are for a 1-ounce portion. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.