Tamarind and date chutney

Tamara West

The best way to make a good samosa is to buy them because there are so many available at Indian grocers. I buy mine from West Lynn Superette Dairy, Khyber Spices in Sandringham and Rupa’s Cafe in Freemans Bay. Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

Ingredients

150 g	Tamarind, use seedless variety, chopped (Main)
150 g	Dates, chopped (Main)
50 g	Jaggery, grated
2 cm	Fresh ginger, grated
½ tsp	Chilli flakes
2 cups	Water
½ cup	Plum sauce
½ tsp	Ground cardamom
½ tsp	Ground coriander
½ tsp	Ground cumin
1	Lemon, freshly zested and juiced
1	Orange, freshly zested and juiced

Directions

1. In a saucepan simmer tamarind, dates, jaggery, ginger, chilli flakes, and water until the tamarind and dates are broken down and mixture is gooey, approx. 15 minutes.
2. Add plum sauce, cardamom, coriander and cumin powders, lemon and orange zest and juice, and simmer a further 10 minutes to combine flavours. Season to taste with salt and pepper. Cool slightly, then blitz until smooth. Pour into sterilised jars. Refrigerate when open. Makes 5 small jars.

Check out Warren's other chutney recipes

• Fresh mint and coriander chutney
• Coconut, mango and yoghurt chutney