We start the preparation for this delicious chutney by soaking the tamarind, chopping the pitted Iranian dates and dissolving Indian date palm sugar in white vinegar. The tamarind is then whisked to release the pulp and the liquid is separated from the pulp.
One of our team members heat a brat pan and slowly toast a large amount of cumin seeds until they are smoky and fragrant. The heat is tuned to the lowest setting and in the residual heat, hot chilli powder is added to warm through along with a special salty and pungent-smelling black rock salt, a type well used in South Asian condiments.
Latasha prepares her tangy, fruity spice masala mix recipe whilst another team member works alongside her, measuring the spices in small containers. The flavours include dried ground ginger, dried mint leaves, coriander and fennel. These ingredients are added to the brat pan and slowly heated to release a layered and complex aroma and then cooled and ground in Latasha’s spice mill.
The main pan is then heated and the tamarind juice, dates and other liquid ingredients are added and brought to the boil. The spice mix is added and the chutney is constantly stirred and cooked to a thick consistency.
It is tasted to ensure product consistency, pH levels are monitored and the masterfully balanced and concentrate chutney is hot filled into waiting jars.
Heat: Sweet, Spicy and Tangy
Make it cooler: This can be cooled with soft cheese, pate, cream cheese or hummus.