Street Food - Khajar imli chatni (Date and tamarind chutney)

Makes about 4 jars
2–3in (5–7.5cm) fresh ginger, grated
6 fresh red jalapeño or serrano chilies,
seeded and finely chopped
4 garlic cloves, finely chopped
21⁄4lb (1kg) pitted dates, coarsely chopped
1 tbsp coriander seeds
1 tbsp cumin seeds
4 green cardamom pods
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 large onion, finely chopped
½lb (250g) tomatoes, chopped
1 cup (packed) brown sugar
1 cup tamarind pulp (see note below)
1 cup malt vinegar
sea salt and freshly ground black pepper
1Combine the ginger, chilies, and garlic in a food processor. Process,
pulsing on and off, until you have a thick paste. Add half the dates and
process until they are coarsely puréed. (Leave the other half coarsely chopped.)
Toast the coriander seeds, cumin seeds, cardamom pods, cinnamon, nutmeg,
and cloves in a small heavy pan over medium-high heat for 2–3 minutes, or until
fragrant. Remove from the pan and grind until smooth using a pestle and mortar
or a spice grinder. Press through a sieve to remove any coarse pieces.
2Put all the ingredients, including the spice and date mixtures, in a heavy
saucepan. Add 2 cups water, and cook over low heat for 1–2 hours to make
a thick, dark relish. Stir frequently to avoid the sugar sticking to the bottom of the
pan. Taste and season well with salt and pepper. This chutney can be eaten right
away or bottled in sterilized glass jars with tight-fitting lids. Store in a cool, dark
place, and keep refrigerated once opened.
Using tamarind Tamarind is available in various forms. It can be bought in a
block, which contains the pulp, seeds, and stringy fibers. To use this, place in
a bowl and pour over 3½ cups boiling water. Let the mixture cool, then break
up the sticky pieces, pressing the seeds away from the flesh with your fingers.
Remove any seeds and tough fibers. Add another 2 cups water and press
through a fine sieve. This is tamarind pulp. Alternatively, you can buy jars of pulp
already prepared. There is also a tamarind concentrate available; this needs to
be diluted with water because it is very black and very strong.
This is a strong aromatic
relish which is deliciously
rich and complex. There
is lots of spice, although
you could add more chilies
if you like. The use of
tamarind and vinegar
means that this pickle
will be predominately hot,
sour, and sweet. This
chutney is great alongside
roasted meats or a curry,
and it is often served as an
accompaniment to street
food dishes, with their
contrasting textures and
balance of flavors. It goes
especially well with Chaat
Ratnesh

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