- 2 tablespoons oil
- ½ teaspoon urad dal
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 bay leaf
- 75 g (¼ cup) tamarind pulp mixed with 50 ml (¼ cup) water, mashed and strained
- 500 g (2¾ cups) diced fresh tomatoes, or canned whole tomatoes
- 200 g (1 cup) sugar
- 1 red finger-length chilli, finely sliced
- 125 g (1 cup) pitted dates, quartered
- ¾ teaspoon salt
1 Heat the oil in a wok or skillet over low heat and stir-fry the dal and spices and the bay leaf until aromatic, 4 to 5 minutes.
2 Add the remaining ingredients, bring to a boil, then lower the heat and simmer until the chutney thickens, about 45 minutes. Allow to cool, then store in a sealed container in the refrigerator.
Serves 6
Preparation time: 10 mins
Cooking time: 45 mins
