Tamarind Date Chutney conjures up a beautiful blend of sweet and sour tastes with a spicy hint, and this is exactly what you experience when tasting this dish. Packed with the nutrition and blood enhancing properties of sweet dates or khajoor and the tanginess of tamarind, this chutney just takes a few minutes of preparation, but is versatile and can be stored for several months. Chaat recipes or street food dishes, just seem incomplete without this chutney, and whether you add it to Dahi Puri, Chatpati Shakarkandi or as a dip for Falafel, a Middle Eastern chickpea ball dish, this chutney will make them stand out.
To add sweetness to Date Tamarind chutney, apart from the date, a little jaggery is also added. You can also try the recipe to make other chutneys and dips here.
Also, Tamarind Date Chutney can be eaten with snacks such as kachori, samosa as well. These snacks being spicy go very well with this sweet-tangy accompaniment. Despite Tamarind Date Chutney being readily available in stores, it is always good to make Khajoor Imli Ki Chutney at home as then you can be sure about the about of kind of ingredients that are being used. So, wondering how to make Tamarind Date Chutney from scratch? Here’s a quick guide:
Tamarind Date Chutney
Tamarind Date Chutney
- Seedless Dates / Khajoor - 3 cups
- Seedless Tamarind / Imli - 1 cup
- Jaggery / Gur - 1 cup ( Powdered )
- Raisins / Kishmish - ¼ cup
- Ginger - 1 inch piece ( Grated )
- Roasted cumin powder - 1 tsp
- Red chili powder - 1 tsp
- Fennel / Saunf powder - 1 tsp
- Hing - ½ tsp
- Black salt - 1 tsp
- Salt to taste
- Chop the dates and soak them in 3 cups of water for 30 minutes.
- Add the dates along with the water in which they were soaked in a pan.
- Add tamarind, jaggery and all the remaining ingredients.
- Cook the mixture on medium heat for 20-25 minutes.
- Remove the chutney from heat and let cool.
- Blend in a blender to make a smooth chutney.
- Pass the chutney through a strainer to get rid of any fiber from Imli.
- Cook the chutney for another 4-5 minutes.
- Remove the pan from heat and keep on the counter until it is cooled properly.
- Transfer in a clean glass jar and refrigerate up to 3 months.
- Use as and when required.