A sweet date chutney is a perfect pairing to chaats and all Indian appetizers. Date chutneys are also a healthy alternative to traditional tamarind chutneys that can be tangy and inflammatory. Dates are rich in potassium, magnesium, manganese, and copper. They provide an array of vitamins such as A, B, B-6, and C. I absolutely love dates and use them in many recipes including salads and desserts.
This chutney is a perfect balance of natural sugar and spice. The Medjool dates are cooked with warm spices like ginger and cumin and sweetened with jaggery powder (made with raw sugarcane juice); while the degi mirch (Indian red chili) provides the contrasting heat and color.
If you love dates, please also give Taaza’s yummy mini cheesecakes a try (find recipe here)
Servings: 1 cup
12 Medjool dates (chopped and soaked for an hour)
1/4 cup jaggery power (available at Indian grocery stores)
1/2 teaspoon ginger powder (dry)
1/2 teaspoon cumin powder
1/4 teaspoon degi mirch (available at Indian grocery stores)
Pinch of sea salt
Remove the pits from the medjool dates. Chop the dates into small pieces and soak them with 1 cup of water for an hour.
The chopping and soaking helps to cook the dates much quicker. After one hour, pour the dates with the water in a heated sauce pan. Let it cook for 15 minutes on medium heat.
Using a serving spoon, crush the dates as you stir the date mixture.
Add the jaggery powder, ginger powder, cumin powder, degi mirch, and sea salt.
Mix everything well and let it cook for another 5 minutes.
If you feel it is too thick, just add a little water and let it cook for a little while longer.
Remove from heat and let it cool down. Blend it in a blender until smooth.
Enjoy with chaats or any Indian appetizers.
Store the remaining chutney in an airtight container and use it within few days for best results or freeze it for longer use.