Khajur imli ki chutni
Date and tamarind chutney

This chutney is simultaneously sweet, sour, and hot. It goes well with most fried savories.

Preparation and cooking time: 35 min
2 oz (50 g) tamarind
11/4 cups (275 ml) water
3/4 cup (150 g) dates, pitted and chopped
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 pinch cayenne pepper

Break the lump of tamarind into small pieces and boil them in the water for 10 minutes. Then pour the tamarind and water through a strainer. With a wooden spoon push as much of the pulp as possible through the strainer into the water, scraping the bottom of the strainer every few seconds. Continue until all the pulp has been extracted from the seeds and fiber.
To this juice, add all the other ingredients. Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade. This chutney goes very well with savories such as kathmir vadas, dahi vadas, and urad dal katchoris.