Khajur Imli chutney recipe| Dates tamarind chutney recipe | How to make khajur imli ki chutney
Khajur Imli chutney or dates tamarind chutney recipe, as the name suggests, is a sweet, sour and little spicy chutney made from imli, khajur, and jaggery. This sweet and sour chutney recipe is the basic ingredient of all the chat recipes like Pani Puri, sev puri, Samosa chat, Bhelpuri, etc. It can also be served as a condiment for many Indian savoury snacks.
Traditionally, this chutney was prepared with jaggery as a sweetener. But nowadays, dates are used to add more sweetness and also thick consistency to the chutneys. The best part is you can prepare this chutney well in advance and store it in an air-tight container for about a month as it has a long shelf-life.
For making this sweet dates and tamarind chutney, you can use either seedless dates and tamarind or with seeds. Nowadays, you can easily get pulp of tamarind and dates available in supermarkets. It helps us from the mess of straining the ground chutney through a strainer. Using a good brand of pulps which is organic is good to use.
Furthermore, you can prepare this chutney with many variations. I usually prefer making the thick consistency of chutney. It can be had as a sweet dip for deep fried savoury snacks or you can add little water to adjust the consistency to make it little thin and use as a spread over almost all the chat recipes.
Finally, I would like to share my other Snacks recipes from my blog. This includes Aloo matar kachori recipe, spicy misal pav recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection.
Khajur Imli chutney Recipe Card
Khajur Imli chutney
Materials
- 1 small bowl Deseeded dates/ Khajur
- 1 tbsp Tamarind paste/pulp you can use tamarind if you do not have paste or pulp
- 2 cups Water
- 1 tbsp Sugar
- 1 tbsp Jaggery powder or small cubes
- ½ tsp Red chilli powder
- ½ tsp Coriander powder
- 1 tsp Fennel seeds you can use fennel powder as well
- Salt per taste
Instructions
For making sweet Khajur Imli chutney:
- Firstly, in a kadhai or saucepan add deseeded dates (khajur) and water, and let it simmer on low flame for about 8 to 10 minutes.
- Cook the khajur till it turns softer.
- Now, add 1 tbsp tamarind paste.
- Add 1 tbsp sugar
- Add 1 tbsp grated or powdered or cubes of jaggery. You can adjust the sweetness with the amount of sugar and jaggery as per your choice.
- Stir and cook till the sugar and jaggery dissolves, simmer on low flame.
- Add ½ tsp red chilli powder and ½ tsp coriander powder
- Add 1 tsp fennel seeds.
- Add salt, mix all the ingredients nicely and stir and cook on medium low flame for 2 more minutes.
- Turn off the flame and let the mixture cool down to room temperature.
- Now transfer the chutney mixture into the mixer grinder or blender, and grind it to smooth paste.
- If needed, strain the ground mixture using the strainer. I have skipped this step as I am using tamarind paste.
- Finally, transfer the mixture into the air-tight glass jar or container and use as and when you need it.
Step by step instructions:
For making sweet Khajur Imli chutney:
- Firstly, in a kadhai or saucepan add deseeded dates (khajur) and water, and let it simmer on low flame for about 8 to 10 minutes.
- Cook the khajur till it turns softer.
- Now, add 1 tbsp tamarind paste.
- Add 1 tbsp sugar.
- Add 1 tbsp grated or powdered or cubes of jaggery. You can adjust the sweetness with the amount of sugar and jaggery as per your choice.
- Stir and cook till the sugar and jaggery dissolves, simmer on low flame.
- Add ½ tsp red chilli powder and ½ tsp coriander powder.
- Add 1 tsp fennel seeds.
- Add salt, mix all the ingredients nicely and stir and cook on medium low flame for 2 more minutes.
- Turn off the flame and let the mixture cool down to room temperature.
- Now transfer the chutney mixture into the mixer grinder or blender, and grind it to smooth paste.
- If needed, strain the ground mixture using the strainer. I have skipped this step as I am using tamarind paste.
- Finally, transfer the mixture into the air-tight glass jar or container and use as and when you need it.
Important tips for making sweet dates tamarind chutney:
- If you have seeded tamarind and dates in stock, remove the seeds before boiling the ingredients, it will prevent the chutney from bitter taste.
- Soak the tamarind and dates in the water for about half an hour to reduce boiling time.
- Adjust the sweetness level by adjusting the quantity of sugar and jaggery.
- You can use either jaggery or sugar together or only jaggery or only sugar.
- When stored refrigerated in an airtight container, it stays good even for 1 month.
- Adjust the consistency of chutney by adding little water.
