Ingredients

The following ingredients have 1 Servings
  • 1 large tomato, cored and cut into large pieces
  • ¼ of a small onion, cut into large pieces
  • 1 fresh jalapeño chile, seeded and chopped (see tip in intro)
  • 1 date (any variety), pitted
  • 1 tablespoon tamarind paste
  • 2 cloves garlic
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 tablespoon lime juice
  • 1 pinch cayenne pepper (optional)
  • Sea salt, to taste

Instruction

  • In a blender combine the first six ingredients (through garlic). Cover and blend until smooth.
  • Transfer mixture to a large skillet; add ½ cup water. Cover and cook over medium-low about 10 minutes or until sauce thickens and turns red.
  • Meanwhile, in a small skillet toast mustard seeds over medium 3 to 4 minutes or until seeds start to pop. Add cumin seeds and toast 1 minute more or until cumin seeds turn brown.
  • Add toasted seeds to tomato sauce. Stir in lime juice and, if desired, cayenne pepper. Season with salt. Simmer, covered, 10 minutes. Remove from heat; cool. Serve room temperature or chilled. To store, transfer chutney to an airtight container and keep in the refrigerator up to 1 week.