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25.7.16

Sweet Tomato Date Chutney

On : 17:31
  • 2 tablespoons oil 
  • ½ teaspoon urad dal 
  • ½ teaspoon mustard seeds 
  • ½ teaspoon cumin seeds 
  • ½ teaspoon fennel seeds 
  • 1 bay leaf 
  • 75 g (¼ cup) tamarind pulp mixed with 50 ml (¼ cup) water, mashed and strained 
  • 500 g (2¾ cups) diced fresh tomatoes, or canned whole tomatoes 
  • 200 g (1 cup) sugar 
  • 1 red finger-length chilli, finely sliced 
  • 125 g (1 cup) pitted dates, quartered 
  • ¾ teaspoon salt

1 Heat the oil in a wok or skillet over low heat and stir-fry the dal and spices and the bay leaf until          aromatic, 4 to 5 minutes. 
2 Add the remaining ingredients, bring to a boil, then lower the heat and simmer until the chutney          thickens, about 45 minutes. Allow to cool, then store in a sealed container in the refrigerator.
 
Serves 6 
Preparation time: 10 mins 
Cooking time: 45 mins

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