Wednesday, 3 July 2013

Tomato-Dates Chutney (Thick sauce of Dates and Tomatoes)

Tomato-Dates Chutney
India is a country of chutney, spices, pickles and papads. Go to any part of country different variations of the same will be used as side dish in every and these will be available in every Indian kitchen. We Indians keep on innovating and making more variety of chutney all depending on taste and availability of different ingredients. This is my version of tomato-dates chutney, which has distinct garlic flavor because I am very fond of garlic flavor. I and love to eat with rice/ Roti/ Puri / Bread or with upma / poha ….. Why I like it so much? Well it has all ingredients as far as taste is concerned sour, sweet, spicy, and salt. Color is appealing, taste is superb and as healthy as it can get. It can be kept in fridge for 10-15 days minimum, and if little vinegar is added then for 1-2 months also. Should there be more reason for my liking this chutney.

Preparation Time: 15 min.
Cooking Time: 15 min
Servings: 10-15 small servings (One 200 gm. bottle full)

Ingredients Required For making Tomato-dates Chutney:
  • 250 gm. Red Pulpy Tomatoes
  • !00 gm. Seeds less Dates / 150 gm. Dates with seeds
  • 10-15 Cloves of Garlic (Optional)
  • 4-5 cm. Ginger piece
  • 4-5 Whole Red Chilies
  • 1 Tea spoon Cumin seeds
  • 1 Tea spoon Mustard seeds
  • 1 Tea spoon Red chili Powder (Optional)
  • 100 gm. Tamarind
  • Salt to taste
  • 1 ml / 1/2Tea spoon Olive oil / any cooking oil
Directions For Making Dates-Tomato Chutney:
  • Wash and cut tomatoes to thin long slices.
  • Cut the dates to long thin pieces. If the dates are with seeds then remove the seeds before cutting them.
  • Cut garlic and ginger to small pieces.
  • Break the whole red chilies and remove the seeds.
  • Soak tamarind in 100 ml. water for 30 min. Mash the soaked tamarind and pass through a sieve to remove all solid particles. Collect the pulp in a bowl.
Tomatoes,Garlic,Ginger,Red chilies,Dates and Tamarind pulp for Chutney
  • Heat oil in a wok and when the oil is smoking hot lower the flame and add
    • Mustard seeds
    • Cumin seeds
    • Finely cut garlic and ginger
    • Red chili pieces
  • Cook till garlic starts becoming brown in color.
Spices for seasoning in hot oil
Seasoning Ready for dates to be added
  • Add dates pieces and cook on low flame for 3-4 min. Dates will start drying.
Dates cooked and Now tomatoes to be added
  • Add tomato slices and mix nicely.
  • Cook for 4-5 min. on low flame without covering but with regular stirring.
  • Add
    • Tamarind paste
    • Turmeric powder
    • Salt
    • Red chili powder
  • Mix nicely. 
All ingredients added and cooking
  • Cover and cook on low flame for 5 min with continuous stirring. Tomatoes will get cooked and the juice of tomato and tamarind pulp will mix.
  • Remove the cover. Bring the flame to high and cook till the liquid of the mixture dries up and the mixture starts leaving the edges of the wok. Chutney is ready.
Tomato-Dates Chutney Ready to be served
  • Remove the chutney in airtight container and allow to cool before closing the lid and storing in fridge.
  • This chutney can be kept in fridge for 10-15 days.
  • Enjoy healthy, tasty Tomato-dates chutney as side dish with any meal, have with Dosa / Paranthas or use it for making sandwiches.
Tomato-Dates Chutney
  • Always check the red chili powder / whole red chili for its hot flavor before adding. Increase / decrease the amount according to the nature of the red chilies and your taste.
  • Do not make paste of garlic and ginger. Garlic and ginger pieces taste good in this chutney. If paste is added it will not taste good.
Suggested Variations:
  • 1 tea spoon Urd dal / Chana dal can be added along with mustard seeds and cumin seeds while making the seasoning.
  • 1 Pinch of asafoetida can be added to the seasoning.
  • 5-6 Curry leafs (Kadi patta) can be added to the seasoning.
  • Crushed cashew nut or roasted and crushed ground nut can be added just before removing the chutney from the heat.

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