Tamarind Chutney with dired cherries and dates - for Bhel Puri

What is with packages that make you so happy? A package reached me last week with goodies all the way from Michigan via New England, with some lovely pink cherries and an agate lady stone. Thanks Linda that was awfully nice and sweet of you. Eating the tarty sweet cherries was a treat by itself. With cousins visiting from Florida, Illinois and brother from New York making Bhel Puri seemed like a great idea, there is no Bhel Puri without Tamarind Chutney. How about some Cherry, Tamarind Chutney even better.

Dried Cherry Tamarind Chutney

Tamarind Chutney with dried cherries and dates Ingredients

1. 2 Cups of Tamarind pulp from a small lemon sized ball of tamarind
2. 15 Dried Tart Cherries (Michigan Cherries all the more better :)) (substitue black or red raisins)
3. 1/4 tsp cumin seeds
4. 1 tsp cumin powder
5. 1/2 tbsp Red Chilli powder
6. 2 Dates
7. Salt
8. 1 tsp oil

9. 2-3 tbsp jaggery (optional)
Method 1:
1. In a pan heat oil when it is smoky add the cumin seeds.
2. Pour the Tamarind juice and add the chilli powder and cumin powder.
3. When it starts to boil, add the cherries and dates.
4. Add salt.
5. Boil till it cooks down about a 3rd. If the mixture is too tart add the jaggery.

6. Cool and blend.

Method 2:

1. Soak the cherries, dates and raisins if using in about a cup of boiling water for about 20-30 minutes.
2. In a pan heat oil when it is smoky add the cumin seeds.
3. Pour the Tamarind juice and add the chilli powder and cumin powder and let it come to a boil.
4. Blend the soaked dried fruits with the water and add to the boiling tamarind pulp, add salt.
5. Add jaggery if the mixture is very tart.
6. Boil till it cooks down about a 3rd or the consistency desired.

Serve over Bhel Puri Mix or just plain roasted pori (puffed rice), cooked Channa, cut red onions and tomatoes. Perfect snack for any occasion.