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DateFigGooseberry (Below)
Mixed FruitNectarine
Spiced FruitTamarind


Date Chutney #1

1/2 pound dried or fresh stoned dates
2 green chillies chopped
1 tbsp coriander leaves chopped
1 tsp turmeric powder
salt to taste
juice of a lemon

Pound all the ingredients together to form a chutney, adding a little water if necessary. Cook on medium-low heat for 45 minutes, or serve without cooking.

Date Chutney #2

1 cup dates
2 slice ginger
1 teaspoon mustard seeds
2 cardamom
2 clove
1 cup sugar
1 teaspoon asofoetida
2 cup lemon juice
1/2 teaspoon chili powder
2 cinnamon stick
2 tablespoon sultanas
1/2 teaspoon salt

Stone the dates and chop the flesh finely. Grind the ginger and mustard seeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the lemon juice and heat gently. When the sugar has dissolved, add the dates, chili powder, asofoetida, mustard, ginger, cardamoms, cloves and cinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool.

Date Peach Chutney

12 dates
1 can peaches
4 teaspoon ground ginger
3 tablespoons sugar
1 teaspoon asofoetida
Salt to taste
1/4 tsp hot chili powder
1-1/4 cup lemon juice

In a saucepan, combine lemon juice, ginger and sugar. When warm, put in dates and peaches let boil for a few minutes, stirring constantly with a fork. Add salt, asofoetida and chili. This can be kept 4 to 6 weeks in an airtight container in the refrigerator.

Date and Raisin Chutney

4 ounce stoned dates, chopped
2 ounce seedless raisins
1/2 pint boiling water
1 1/2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon tamarind concentrate
2 teaspoon soft brown sugar
1 1/2 teaspoon salt

Soak the dates and raisins in hot water, cover and set aside for 30 minutes. Put all the ingredients in an electric blender and blend until smooth. Transfer to a serving dish.

Khajoor Chutney

12-14 Khajoor Dates, deseeded
Two tsp Tamarind paste
1/8 cup Jaggery
Half teaspoonful Salt
1 teaspoonful Red Chilli Powder
1 Tblspn Cumin powder
1 Tblspn Coriander powder

Boil the dates for 15 to 20 minutes. Don't add water in excessive quantities, just enough water to immerse the dates. Allow them to cool, and them put them in the mixer. Add the tamarind paste, salt, chilli powder, Cumin seed powder, and Dhania powder. Grind into a fine paste, and pour it into a ceramic container. Best to use wooden utensils. Add Jaggery, and dissolve it into the mixture.

Quick Date Chutney

1 cup pitted dates, quartered
Grated rind of 2 oranges
3/4 cup orange juice
1/4 cup lemon juice
1 cup firmly packed light brown sugar
1/2 teaspoon asofoetida
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

In a 3 quart saucepan, bring all the ingredients to a boil. Boil gently, stirring often until as thick as you like, 15 to 25 minutes. Refrigerate overnight, covered tightly, to allow flavors to blend before serving. Keep stored in the refrigerator.

Sweet Chutney

10 dates, deseeded
1 tsp. tamarind paste
2 tsp. roasted and powdered cumin
1 tsp. roasted and powdered coriander
1 tsp. jaggery, powdered
Salt according to taste

Blend all the ingredients into a smooth paste, and offer. No cooking required.


Sunshine Chutney

2 cups chopped dried figs
1 apple peeled and diced
1 lemon sliced paper-thin
1/2 cup brown sugar
1/2 cup molasses
1/2 cup lemon juice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

In large sauce pan, combine dried figs and apple. Add remaining ingredients. Bring to a boil simmer, uncovered 30 minutes.


Chammandi Podi

A large bunch of fresh coriander leaves
2 tbsp white sesame seeds (til)
4 tbsp chana dal
4 tbsp fresh grated or dry flaked coconut
8 to 10 dried red chillies
1-1/2 teaspoon asofoetida
1 tbsp tamarind powder or a lemon size dry tamarind
1-1/2 tsp salt

Roast dry the sesame seeds till they are about to splutter, add chana dal till it starts turning slightly brown. Add the dried red chillies and coconut and roast till the coconut is dry and turns slightly brown. Remove and transfer the roasted ingredients to a flat dish to cool. Slightly roast the air-dried coriander leaves. First grind roughly the roasted ingredients along with tamarind powder, asofoetida and salt, then add the dry roasted coriander leaves and salt and grind some more till all the ingredients are thoroughly mixed to a rough consistency.