Ingredients
- 8 ounces pitted Medjool dates approx.12-15 dates (weigh after pitting, dates can vary a lot in size)
- 2 ½ cups water
- ¼ cup tamarind paste approx 2.7 ounces
- 1 ½ teaspoon roasted cumin powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon kala namak (black salt)
- ⅛ teaspoon cayenne pepper
Instructions
- Put all of the ingredients in the instant pot and give it a stir.
- Close the lid, and cook for 10 minutes at high pressure.
- Quick release.
- Turn off the instant pot, and one the mixture stops steaming, use an immersion blender to puree the mixture.
- Let it cool down in the pot, and once it comes to room temperature, pour it into a container.
Notes
Make sure to pit the dates and then weigh out 8 ounces.
For longer storage (3 to 4 months), you can freeze the chutney using this silicone mold and keep it in a ziplock bag or glass container until you plan to use it.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!