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Tamarind-Date Chutney

  • yield: Makes 1 cup




  • 2 teaspoons whole cumin seeds
  • 18 large dried dates, pitted (4 ounces)
  • 3 tablespoons tamarind concentrate
  • 3 tablespoons freshly grated ginger
  • Pinch of cayenne pepper, or more to taste
  • 1/2 teaspoon coarse salt, or more to taste

Cook's Note

Chutney may be made up to 3 days ahead and kept, refrigerated, in an airtight container.


  1. Step 1

    Place the cumin seeds in a small, dry skillet over medium heat. Shake the skillet gently to move the seeds as they toast so they don't burn; continue until aromatic, about 5 minutes. Transfer seeds to a spice grinder, and grind to a fine powder.

  2. Step 2

    Place the dates in the bowl of a food processor; process until finely chopped. Remove and discard any seeds to make 3 tablespoons tamarind concentrate. Add concentrate, ginger, and ground cumin to food processor. Add 2/3 cup plus 2 tablespoons boiling water, or enough to make the mixture a spreadable consistency. Process until smooth. Add the cayenne and salt; adjust to taste.

Martha Stewart Living, June 1999

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