The combination of garlic, ginger, and spices adds depth and warmth to the chutney.
The tamarind for this delicious chutney can be brought as a pulp or in a block. If you get the block, you must soak it in water for 10-15 minutes and discard any pips.
A dollop of this goes well on many things, from curries to a toasted cheese sandwich.
- Soak the dates in boiling water for 10 minutes. Drain, reserving ½ cup water.
- Warm the oil in a small pot. Add the garlic and ginger, cooking for 2 minutes. Add the garam masala, cumin, and chilli, stirring until fragrant. Add the tamarind, dates, brown sugar, and reserved date water to the spices and slowly bring to the heat.
- Cook for 10-15 minutes, stirring occasionally so it doesn’t stick, until it reaches a pulpy texture. Store in jars until needed.
Add more flair to any dish
Green tomato chutney. This chutney, which Angela Casley suggests pairing with sausage rolls, has a mix of tomatoes, cardamom, apple, sultanas and cinnamon, with lots more herbs and spices providing punch.
The Forest Catina’s feijoa chutney. Onions, hot curry powder and cayenne pepper are added to the floral autumn fruit in the recipe, creating a unique sharpness that makes the spread versatile.
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Advertise with NZME.Tamarillo chutney. The savoury flavours of the tangy tamarillo are enhanced with onion, malt vinegar and cayenne pepper, a combination that makes a delicious savoury garnish.
Apple and cranberry chutney. If you’re missing the flavours usually associated with the holiday season, this chutney is a subtle way to work them into the everyday.
Cranberry and pear chutney. A cinnamon stick plays on the subtle spice flavour of the pears to give a warm toastiness to this chutney recipe.
