Khajur-Imli Chutney/Dates-Tamarind Sauce

Khajur Imli Ki Chutney or the Date Tamarind Chutney is sweet, sour and tangy chutney made from dates, tamarind and jaggery as the main ingredients. This chutney recipe is an essential garnish to most Indian Chaats like rajasthani-stuffed-mirchi-vada, palak-pakora-chaat, kutchi-dabeli-recipe-dabeli, tomato-chaat, samosa, and many more. This chutney can be stored refrigerated for months.

Click here for Indian chaats and Pakoras recipes.

Step by Step Instruction with Photos

1. Wash dates and roughly chop them.
2. In a sauce pan add tamarind paste, chopped dates and jaggery. 

3. In a sauce pan add tamarind paste, chopped dates and jaggery.  Add dry spices too, roasted cumin powder, red chili powder, Asafetida, rock salt and salt. 

4. Add water and on medium flame allow it cook until dates are soft and tender and jiggery had dissolved nicely. You can pressure cook it too for 2 whistles.

5. Switch off the heat and completely cool down the mixture.

6. In a blender puree the mixture into a fine paste. Mithi chutney is ready. 

7. Use immediately or store refrigerate in an airtight glass Jar.

Recipe Card

Print Recipe

Khajur-Imli Chutney/Dates-Tamarind Sauce

Author: Rekha Nahata Cooking Method: Simmering Cuisine: Indian Courses: Side Dish, Spice Sauce & Condiments Recipe Keys: C Chutney C Condiment

Prep Time 10 min Cook Time 20 min Rest Time 20 min Total Time 50 mins Servings: 3 Best Season: Suitable throughout the year

Description

Khajur Imli Ki Chutney or the Date Tamarind Chutney is sweet, sour and tangy chutney made from dates, tamarind and jaggery as the main ingredients.

Ingredients

Servings

(This recipe serves 3cups)

• 1 cup Tamarind Paste (See recipe notes)
• 1½ cup Pitted Dates (chopped)
• ½ cups Jaggery
• 2 Tsp. Roasted Cumin powder
• 2 Tsp. Red Chili Powder
• ¼ Tsp. Asafetida
• 1 Tsp. Rock salt
• Salt to taste
• 1½ cup Water

Instructions

1. Wash dates and roughly chop them.

2. In a sauce pan add tamarind paste, chopped dates and jaggery. In a sauce pan add tamarind paste, chopped dates and jaggery. Add dry spices too, roasted cumin powder, red chili powder, asafetida, rock salt and salt.

3. Add water and on medium flame allow it cook until dates are soft and tender and jiggery had dissolved nicely. You can pressure cook it too for 2 whistles.

4. Switch off the heat and completely cool down the mixture.

5. In a blender puree the mixture into a fine paste.

6. Mithi chutney is ready. Use immediately or store refrigerate in an airtight glass Jar.

Note

• Click here for Indian chaats and Pakoras recipes.

Keywords: Homemade, From the scratch, Condiment, Chutney