Preparation time: 5 mints
Cooking time: 15-20 mints
2½ cups seedless dates
½ cup tightly packed seedless tamarind
1 inch piece of jaggery or add as per your taste
1 tsp chilli powder
1 tsp cumin and coriander powder
salt to taste
5 cups of water (you can add more water to adjust consistency)
- In a big pan soak dates and tamarind in kettle boiling water for 15-20 minutes until softened.
- Now add jaggery, salt, chilli powder and cumin, coriander powder to this mixture.
- Cook it on low flame for 15-20 minutes, stir it occasionally
- Once its done blend it in a liquidiser and strain. Add some water if requires.
- Now let it cool down completely and serve…
You can serve it as a dip with fritters or sandwiches or you can use this chutney in chat…..
Preparation time: 5-10 mints
Cooking time: 5 mints
Makes: 6 pieces
1/4 cup date spread
1/2 cup shredded dry coconut
1 tbsp charoli (Buchanania lanzan)
2 tbsp shredded almond
1 tsp poppy seed
1 tsp clarified butter (ghee)
1/2 tsp all spice mix
- Take clarified butter in a microwave proof bowl, place it into microwave on high hit for 2 minutes. Once ghee is melted add poppy seed and shredded coconut in it and place it back into microwave for another 2 minutes on high hit.
- Now add date spread, charoli, 1 tbsp almond and all spice mix in it. Mix it well and place it back into microwave for 1 minute on high hit. (If you can not get hold of date spread just take 1/2 cup of dates and saute it in a pan on medium low heat with a teaspoon of ghee until it become paste alike and use it)
- Let it cool for a while and make bite size balls or you can give different shape by placing it in a silicone mould as you can see in above picture. Garnish it with remaining almond. Place ready balls into freeze for 1 hour to set and serve.
Dates are rich in dietary fibre, iron content and being high in sugar level, they help to boost energy level instantly.