Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 125 grams | Stoned dates; chopped (4oz) |
| 50 grams | Seedless raisins; (2 oz) |
| 250 millilitres | Boiling water; (8 fl oz) |
| 1½ teaspoon | Chilli powder |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Tamarind concentrate |
| 2 teaspoons | Soft brown sugar |
| 1½ teaspoon | Salt or to taste |
Soak the dates and raisins in hot water, cover and set aside for 30 minutes.
Put all the ingredients in an electric blender and blend until smooth.
Transfer to a serving dish.
Note: This chutney will keep for 5-6 weeks in a moisture-free airtight jar in the fridge.
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Carlton Food Network
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