World Cuisine

  • 200 g (7 oz) stoned dried dates, roughly chopped
  • 1 tablespoon tamarind paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 tablespoon tomato ketchup
  • 200 ml (7 fl oz) water
  • salt

Put all the ingredients into a food processor or blender and process until fairly smooth.

Transfer the mixture to a serving bowl, cover and chill until required. The chutney will keep for up to 3 days in the refrigerator.

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