Homemade Date and Tamarind ChutneyVeg

1

In a wok or skillet, combine the cumin, coriander, and fennel seeds.

2

Dry roast them for 2 to 3 minutes until fragrant.

3

Once roasted, transfer the seeds to a mortar and pestle or a spice mill and grind them into a fine powder.

4

In a wok or kadhai, combine the deseeded dates, cleaned tamarind (free of seeds and fibers), powdered jaggery, and water.

5

Place the wok over low heat and bring the mixture to a boil.

6

Allow it to cook for 8 to 10 minutes.

7

Once the mixture begins to simmer, stir in the powdered spice mixture, red chili powder, dried ginger powder, asafetida, and Himalayan black salt.

8

Raise the heat to medium-low and continue cooking for another 4 to 5 minutes until the chutney reaches a thick, smooth consistency.

9

If you prefer a thinner chutney, you may add an extra ¼ cup of water.

10

Turn off the heat and allow the mixture to cool down slightly.

11

Once cooled, transfer it to a mixer or grinder and blend until you achieve a smooth, velvety paste.