Tamarind Date Chutney

Tamarind and Date Chutney:
14 ounces tamarind pulp
1 pound pitted dates
2 cups sugar, divided
6 cups water, plus 4 cups

In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.

Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.

Yield: 4 cups

Episode#: WP1C22
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