tamarind date chutney & tomato corn salad with tamarind date chili vinaigrette
sweet spicy tangy, my three favorite girls
A social media strategist would probably advise me to stop giving away multiple recipes in a singular post. But isn’t getting a two-for-one special a great feeling? And who am I to deny you of that.
This tamarind date chutney is more tangy and layered than your average meethi (sweet) chutney. It’s so versatile you can add to salads, a marinade for tofu, or even just drizzled on top of lime wedges with a pinch of salt (some people have a sweet tooth, I have a tart tooth clearly). It’ll also last in your fridge for a couple months — probably longer!
Tomato and corn is one of my favorite pairings. Even just quickly charring the corn and adding a little mint for freshness elevates this simple salad in a big way. The chutney does the heavy lifting in this vinaigrette, but some supporting characters like a small green chili, jaggery, and olive oil bring the perfect balance of flavors. My mouth is watering all over again as I write this.
[RECIPE] Tamarind Date Chutney
Makes: ~16oz
Ingredients:
2 cups water
1¼ cups (or around 10 pieces) large medjool dates pitted and roughly chopped
1 tbsp black raisins
1/2 cup tamarind concentrate
1/2 tsp salt
1/2 tsp roasted cumin powder
1/2 tsp chili powder (you can use kashmiri chili if you want less heat)
1/4 tsp black salt
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/8 tsp asafetida
Instructions:
To a small heavy bottomed pot, add your water, dates, and raisins. Simmer on low-medium heat for 15 minutes until the dates and raisins have softened
Add the tamarind concentrate, mix well and simmer for another 5-10 minutes, stirring occasionally
Turn off the heat, add in your spices, mix well
Using a handheld blender, mix everything well - small blender will work too just let it cool a bit beforehand (and if you don’t want it thick / chunky, you can strain through a sieve)
Let it cool before storing - it will thicken significantly as it cools. Store in an airtight container in the fridge
[RECIPE] Tomato Corn Salad with Tamarind Date Chili Vinaigrette
Serves: 2
Ingredients:
Salad
1 pint cherry tomatoes, halved
2-3 large sweet corn ears, husked
The leaves from 4-5 sprigs of mint
Vinaigrette
1 heaping tbsp of tamarind date chutney
1 clove garlic, microplaned or finely minced
1/4 tsp lime zest
1/2 tbsp juice of a lime (or to taste for some brightness)
1 birds eye chili, finely chopped (or you can split in half for less heat)
2 tbsp extra virgin olive oil
1 tsp jaggery
Big pinch of salt
Instructions:
Char your corn straight on the gas or on a cast iron skillet (no oil needed). Don’t rotate too often - let the charring develop!
In the meantime, make your dressing by combining all ingredients together and then vigorously shaking in a jar or whisking well. Taste for salt and jaggery if you need more sweetness
Once corn is charred and cooled a bit, cut the kernels off the cob and reserve a few of the larger chunks aside for topping the salad
In a large bowl, combine the corn, tomatoes, mint, dressing, and mix well. Plate and top with the larger chunks of charred corn

much love from singapore!!! you are incredible
I send you a big bear *hug* cause why not.