Tamarind Chutney
1 cup dried dates, pitted
1 1/2 cups boiling water
2 tablespoons tamarind paste
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle powder (optional)
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, chipotle powder, coriander, and cumin. Process until smooth, about 35 seconds. This chutney works well as a dipping sauce or drizzled over your favorite savory dishes and keeps well refrigerated for months.
Adapted from Chef Niven Patel’s recipe, originally featured in Food & Wine magazine
