This sweet and sour chutney spruces up almost all chaat recipes. This chutney may be stored in the refrigerator for up to 15 days and in the freezer for more than 6 months.
Rinse the dates, place them in a saucepan. Add 1 cup water and cook for about 10 minutes on low heat. Cool and blend in a blender to make a paste. Add chilli powder, asafoetida, tamarind paste, roasted cumin seeds and unrefined salt and mix well until blended. This can be stored in the freezer and used, as needed. When it is to be used, water can be added to obtain the required consistency.
Note – Always use a clean, dry spoon to remove the chutney from the jar.
Serves 7 – 8