Tamarind and Date Chutney

• 50 grams tamarind
• 100 grams Dates
• 100 grams Jaggery
• 1 tsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp ground cumin

1. Pit the dates and the soak them with the tamarind and jaggery in about 2cups of water for 2 hours
2. When cool strain till just the husks of tamarind and dates remain,water can be added to ease the repeat process.
3. Then boil this mixture till it reaches boiling point then simmer for 5-7minutes.
4. Add water if mixture dries up and starts burning.
5. Strain mixture when it cools till the husk of tamarind remain,you you will need to do repeats by adding water to achieve that.
6. If chutney is too runny you might need to boil again to get rid of excessive water and any way it I'd a good idea if you want to freeze it and store for long (1 month)
7. Cool add the rest of the ingredients,mix well and serve it as an iron loaded,fat free dip for veggies,munchies or combine with yogurt and boiled potatoes for a side dish.

tamarind, dates, jaggery, chili powder, salt, ground cumin

Taken from cookpad.com/us/recipes/339462-tamarind-and-date-chutney (may not work)