Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe

This chutney can just enhance the taste of your snack. Must try!

Shaheen Ali
Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe
235 ratings.

Chutney has a wide importance in Indian cuisines and is similar to sauce that comes from the subcontinents. In India, almost every snack or savoury is incomplete without a Chutney. Different snack is teamed with a different kind of a chutney. Few very commonly loved Indian dips/chutneys are Tomato Mint Chutney, Coconut Chutney, Peanut Chutney and the most favourite of all that goes with almost each and every snack dish is the Dates & Tamarind Chutney aka Khajoor imli ki chutney.

Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats.

If you like this recipe, you can also try other Chutney recipes such as

  1. Mysore Chutney Recipe
  2. Dhaniya Pudina Chutney Recipe
  3. Capsicum Chutney Recipe

Course: Side Dish
Diet: Vegetarian
Prep in

60 M

Cooks in

30 M

Total in

90 M

Makes:

10 Servings

Ingredients

  • 250 grams Dates , seedless
  • 75 grams Tamarind , pitted
  • 4 tablespoons Jaggery , broken
  • 1 tablespoon Oil
  • 4 Dry Red Chillies
  • 1 tablespoon Panch Phoran Masala
  • Salt , to taste

How to make Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe

  1. To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water.

  2. Discard the impurities well. In a separate bowl, soak jaggery for almost an hour.

  3. Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl.

  4. In a blender jar, collect dates and by adding very little water, grind to make a thick paste.Heat a wok and add pulpy tamarind water and allow it to boil.

  5. Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well.

  6. Adjust the consistency as required. You can add little water if you want your chutney to be thin and runny, or else cook till the desired thickness is achieved.In a separate pan, heat oil and add dry red chilies and panch phoron. Allow them to crackle.

  7. Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely.

  8. Once the chutney is cooled, collect it in a clean and dry air tight jar.

  9. The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon.

  10. Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats.

Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens