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    Home » Recipes » Indian Cuisine » Tamarind and Date Chutney

    Tamarind and Date Chutney

    Published On:October 4, 2014 By:Ruchi

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    Tamarind and Date ChutneyA sweet and tangy chutney prepared with tamarind, dates and jaggery. Also referred to as Khajoor-Imli Ki Chutney or saunth chutney. A side chutney or dip for samosa’s or any fried savory snack. Drizzle this yummy tamarind and date chutney over your chaat or dahi bhallas and enjoy its yummy and sweet flavor. This chutney accompanies almost every Indian Chaat and savory recipes. None of the Indian street food is complete without tamarind chutney.

    Will start off with a block of tamarind boiled in hot water along with jaggery and dates. After 20 minutes of boil it will turn into a thick, soupy mixture. Drain and collect the pulp in a bowl and finish this chutney by deliciously flavoring it with 12 aromatic spices. Dates in the recipe can be substituted with raisins – use 1 cup raisins (any kind yellow or brown) instead of dates.

    So without any delay let’s get our hands on this quick and easy chutney. Store it in airtight containers, its good in your refrigerator for 2-3 weeks and in your freezer for 6 months.

    While you are here try out these recipes that uses this chutney as a topping – Stuffed aloo tikki, Khasta kachori, Khaman dhokla, Aloo Bonda.

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Tamarind and Date Chutney

    Author : Ruchi
    Sweet, sour and tangy Khajoor-Imli Ki Chutney prepared with tamarind, jaggery , dates and spices. A favorite Indian dip!!
    4.2 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Servings 4 CUPS

    INGREDIENTS
     

    FOR CHUTNEY

    • 2 cup Tamarind
    • 1/2 cup Dates
    • 3/4 cup Gur/Jaggery
    • 1/2 cup Brown sugar
    • 2 tablespoon Sugar
    • 5 + 1 cups Water

    FOR TEMPERING

    • A pinch Hing/asafoetida
    • 1 teaspoon Cumin seeds (Jeera)
    • 2 pieces Mace or 1/2 tsp. of Mace
    • 2 pieces Whole black Cardamon
    • 2 teaspoon Rosted Cumin Powder
    • 1/2 teaspoon Red chili powder
    • 3/4 teaspoon Garam Masala Powder
    • 2 teaspoon Black Salt
    • 1 1/2 teaspoon Dry Ginger Powder
    • 1/2 teaspoon Mango Powder (Amchur Powder )
    • 1 teaspoon Black Pepper
    • 1 teaspoon Nutmeg
    • A pinch Saunf
    • Salt to taste
    • 2 tablespoon Oil for tempering

    INSTRUCTIONS
     

    FOR THE CHUTNEY

    • Let's prep up our ingredients. Tamarind, Brown sugar, Jaggery and dates. Mix them all in a heavy bottom pan.
      Tamarind - chutney ingredients
    • Mix all the ingredients with 5 cups of water and bring it to boil. Save the remaining 1 cup of water - do not add at this time.
    • This is what it will look like after 10 minutes of boil.
      Tamarind - chutney - after 30 minutes
    • This is what it will look like after 20 minutes of boil. All gooey and thick. Take it off the gas.
      Tamarind Chutney
    • Strain it through a strainer.
      Tamarind - chutney sieve through the stariner
    • At this point add 1 cup of remaining water to the strainer and with the help of a spatula sieve all the tamarind pulp through it.
      Tamarind - Chutney
    • This is what it will look like after straining all the pulp through the strainer.
      Tamarind- chutney
    • The end product - Tamarind and Date chutney. Let's get ready for the tempering/tadka.
      Tamarind- Chutney

    FOR TEMPERING

    • Let's prep up the tadka ingredients. Heat oil in a pan. Add hing, mace, black cardamom, cumin seeds and as they start to sputter add red chili powder and pour this hot mixture over the tamarind pulp.
      Tamarind-Chutney- ingredients
    • Stir in rest of the dry spices. Mix till well blended.
      Tamarind-Chutney
    • Transfer it back to a heavy bottom pan and bring it to a boil.
      Tamarind - Chutney
    • Discard the whole cardamom and mace at this point.
      Tamarind-chutney
    • Transfer it to a glass jar and store it in the refrigerator. Enjoy it with pakodas, curds, samosas and any Indian street food.
      Tamarind- chutney in Jar
    • This chutney can be stored in the freezer for 6 months in canning jars.
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

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