Date and Tamarind Chutney
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
* Dates, 1 cup, pitted, chopped (6 oz) * Tamarind paste 1 Tbs * Honey, 1 Tbs * Splenda, 6 packets * Ketchup, 1 tbsp * Coriander leaf, dried, 1 tsp * Ginger, ground, 1 tsp * Chili powder, 1 tsp * Salt, 1/4 tsp * 1 Tbs. chpped fresh mint, 1 serving
1. Place all of the ingredients in a food processor with 1/8 to 2/3 cups of water (to desired thickness) and salt to tast. Process for about 1 - 1/2 minutes, until smooth, stopping halfway throught ot scrape the mixture from the sides.
2. Transer to a small bowl to serve. This chutney will keep for up to a week in the refrigerator.
3. Allow to sit 30 minutes for the flavors to marry.
This chutney is great with a splash of prune juice or mango nector instead of water.
Serving Size 1 Tbs.
Number of Servings: 16
Recipe submitted by SparkPeople user ANEWAY.
2. Transer to a small bowl to serve. This chutney will keep for up to a week in the refrigerator.
3. Allow to sit 30 minutes for the flavors to marry.
This chutney is great with a splash of prune juice or mango nector instead of water.
Serving Size 1 Tbs.
Number of Servings: 16
Recipe submitted by SparkPeople user ANEWAY.
Nutritional Info Amount Per Serving
- Calories: 36.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 59.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.9 g
- Protein: 0.3 g
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