Tamarind and Date Chutney

Chutney

• 60 g tamarind paste, seedless. If you cannot find it: 3 tbsp pomegranate molasses plus extra lime
• 100 g soft pitted dates, roughly chopped
• 40 g jaggery (gur), chopped or grated off the block; or dark muscovado or Rohrzucker at the same weight
• 300 ml water
• 1 tsp ground cumin
• ½ tsp ground ginger
• ¼ tsp chili powder, Kashmiri, or the 3:1 sweet paprika and cayenne mix
• ½ tsp fine salt

Simmer

1. 1

   Put the 60 g tamarind paste, 100 g chopped dates, 40 g jaggery, 300 ml water, 1 tsp ground cumin, ½ tsp ground ginger, ¼ tsp chili and ½ tsp salt in a small pan and bring to a simmer over medium heat, stirring to dissolve the jaggery.

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2. 2

   Simmer gently for 15 minutes, stirring now and then, until the dates have completely collapsed.

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   The dates must be fully broken down before you blend, because there is no sieve afterwards to catch what the blades miss. If any are still holding their shape, give it another five minutes.

   Tip: The 300 ml of water is deliberate. The dates need enough liquid to soften and break down, and the excess comes back out when they are blended into body or the purée is reduced. A drier start scorches before the dates soften.

Blend and adjust

1. 3

   Let it cool for a few minutes, then blend in the Thermomix for 30 to 40 seconds at speed 8 to 10, measuring cup in the lid with a cloth over it, until completely smooth.

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   Before this step it looks alarmingly thin, which is normal. All the body is still sitting as solid lumps in thin liquid rather than suspended in it, and blending is what turns it into a chutney. Judge the consistency only after blending.

   Tip: With a Thermomix there is no need to sieve. With a weaker blender, pass it through a fine sieve, pressing with a ladle, to catch the date skins.

2. 4

   Check the consistency. It should be like a loose honey: it drops off a spoon in a ribbon that holds for a second before spreading. If it is still too thin, return it to the pan and simmer uncovered for about 5 minutes, stirring.

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   Once it is a purée it thickens fast and catches on the bottom of the pan far more easily than before, so stir it. Do not reduce it to fix flavour: if it tastes weak rather than looks thin, that is a seasoning problem, and reducing concentrates everything, including a sweetness that 100 g of dates and 40 g of sugar already supply.

3. 5

   Taste it on its own. It should be aggressively sweet-sour, almost too much. If it tastes weak, add a little more tamarind, salt or jaggery rather than cooking it down.

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   On the plate it competes with a sharp apple, a lime dressing and salt, and a restrained version disappears.

Cool and store

1. 6

   Stop it slightly looser than you want, cool, and refrigerate in a clean jar or a squeeze bottle.

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   It thickens considerably in the fridge. If it has set too firm by the next day, loosen it with a spoon of hot water.

   Tip: It keeps a week, so it is a natural job for the day before, or earlier.