TAMARIND-DATE CHUTNEY
Serve this chutney with our Spice-Rubbed Grilled Salmon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place the cumin seeds in a small, dry skillet over medium heat. Shake the skillet gently to move the seeds as they toast so they don't burn; continue until aromatic, about 5 minutes. Transfer seeds to a spice grinder, and grind to a fine powder.
- Place the dates in the bowl of a food processor; process until finely chopped. Remove and discard any seeds to make 3 tablespoons tamarind concentrate. Add concentrate, ginger, and ground cumin to food processor. Add 2/3 cup plus 2 tablespoons boiling water, or enough to make the mixture a spreadable consistency. Process until smooth. Add the cayenne and salt; adjust to taste.
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