Food Recipes Sauces, Condiments and Preserves Chutney Tamarind Chutney Be the first to rate & review! Soaking dried dates in boiling water softens them so they blend easily, lending their signature caramel-like sweetness to this tart chutney. By Niven Patel Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Active Time: 10 mins Total Time: 1 hr 10 mins Yield: Makes about 1 2/3 cups Cook Mode (Keep screen awake) Ingredients 1 cup dried dates 1 1/2 cups boiling water 2 tablespoons tamarind paste 1 tablespoon fresh lemon juice 1 teaspoon kosher salt 1/2 teaspoon Kashmiri chile powder (such as Spicewalla) 1/4 teaspoon ground cumin Directions Place dates in a small heatproof bowl; cover with 1 1/2 cups boiling water. Let stand at room temperature until dates are softened, about 1 hour. Transfer softened dates and soaking water to a blender; add tamarind paste, lemon juice, salt, chile powder, and cumin. Process until smooth, about 35 seconds. Make Ahead Store chutney in an airtight container in the refrigerator up to 5 days. Rate It Print