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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.

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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. 

  1. 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.
  1. Switch off the heat and completely cool down the mixture.
  1. In a blender puree the mixture into a fine paste. Mithi chutney is ready. 
  1. Use immediately or store refrigerate in an airtight glass Jar.

Recipe Card

Cooking Method
Cuisine
Courses ,
Time
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 20 mins 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
    (This recipe serves 3cups)
  • 1 cup Tamarind Paste (See recipe notes)
  • 1½ cup Pitted Dates (chopped)
  • ½ cup 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
Keywords: Homemade, From the scratch, Condiment, Chutney
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Read it online: https://ontheflame.com/recipe/khajur-imli-chutney-dates-tamarind-sauce/
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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