Date and Tamarind Chutney Recipe - Khajur Imli Chutney
Khajur Imli Ki Chutney or the Date Tamarind Chutney is a sweet and sour tangy chutney made from dates, tamarind, jaggery and spices. This sweet chutney is an essential component in Chaats like Pani Puri, Bhel Puri, Samosa and more.
Khajur Imli Ki Chutney or the Date Tamarind Chutney is a sweet and sour tangy chutney made from dates tamarind and jaggery.It is an essential component in Chaats like Pani Puri, Bhel Puri, Samosa and more. Topping this chutney for chaats is an absolute must to have the best chaat experience.
To make the Date Tamarind Chutney we pressure cooked the dates, tamarind and jaggery together along with some water and then blended it to make a coarse chutney with the help of a hand blender. We then added all the spices which are used to elevate the flavours of the tamarind chutney like the chili powder, cumin powder, black salt and ginger powder into the pressure cooker and simmered the chutney till it reached the right consistency. The pressure cooker method reduces the cooking time to a great extent and also helps you make the Date Tamarind Chutney in one pot.
I personally like to not puree my Date and Tamarind Chutney. I like my chutney to be chunky. To savor it the way I like, once all the ingredients are simmered well and cooled, refrigerate the Date and Tamarind Chutney and serve as desired.
If you like this recipe, you can also try other Chutney Recipes such as
- 1 cup Dates , pitted
- 1/4 cup Tamarind , deeseeded
- 1/2 cup Jaggery
- 1 cup Water
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Dry ginger powder
- 1 teaspoon Black Salt (Kala Namak)
- Salt , to taste
How to make Date and Tamarind Chutney Recipe - Khajur Imli Chutney
To begin making the Date and Tamarind Chutney Recipe, into a pressure cooker add dates, jaggery, tamarind, and water. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.
Once the pressure has released open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture.
Place the pressure cooker back on heat and add the chilli powder, cumin powder, dry ginger powder, black salt and salt to taste. Add little water to adjust the consistency of the Date and Tamarind Chutney and simmer for 3 to 4 minutes.
Turn off the heat and cool the Date and Tamarind Chutney. Refrigerate and store the Date and Tamarind Chutney in an airtight container until ready to serve.