Date chutney

Preparation time: 20 minutes

Cooking time: 50 minutes


1 Cup pitted dates (chopped)

1 Cup raisins (dried grapes)

1/2 Cup tamarind paste

2 Tsp fennel sees

1 Tsp chilli powder

1 Tbsp oil

1/2 Tsp mustard seeds

2-3 Slit green chillies—slit and cut into 2-3 pieces


  1. Take a pan and dry roast the fennel seeds and mustard seeds over low flame until you can smell the aroma.
  2. Grind  it to a fine powder using a spice grinder or stone and mortar.
  3. Now add this to tamarind, dates, raisins, chilly powder and green chillies.
  4. Now heat oil in a saucepan, add the mixture to it and cook for 5-7 mins until it becomes soggy and thick.
  5. Reduce the heat and simmer for about 40-50 mins so that it is entirely cooked and sticks a little (yet can fall off) from a spoon.
  6. Remove from heat and let it cool entirely.
  7. At this point, you can choose to blend / churn this chutney in a mixer if you like to smooth.  I prefer it thick with the date and raisin pieces barely visible.  Take a sterilized jar (washed in boiling water and dried in sun) and store in a cool dry place.
  8. Referigerate after first use, and you can easily preserve it for a month.