Dates /Kajur/ eenthapazham – 12-14 de-seeded
Tamarind /Imli/puli- 1 tbsp
Jaggery /Gud /sharkara – 1 tbsp
Red chili powder – 1 tsp
Jeera – 1 tsp
Chaat masala – 1/2 tsp
Salt and water – as required
Dry roast the jeera and powder it
Chop the dates and grind adding water. then cook the dates in a pan or pressure cook for 2-3 whistles if really dry and tough.
Add the tamarind and jaggery and cook until the raw smell goes and the whole thing comes to a boil add red chili powder, salt, chaat masala, jeera. Let the chutney reduce to required consistency. (Tomato ketch up consistency is the one we are looking for)
Can be refrigerated for upto a month.
When you garnish sweet chutney on chaat take required amount and dilute with a little with water to make it slightly flowy.
Note : Raisins can be added to the dates and ground for extra flavor.
The dates and tamarind chutney could be served with samosa , dahi vada etc as seen below.
Hope you like it.