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
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Saucepan With Handle (Tea/Sauces)
Cooks in 30 M
Total in 90 M
To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water.
Discard the impurities well. In a separate bowl, soak jaggery for almost an hour.
Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl.
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.
Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well.
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.
Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely.
Once the chutney is cooled, collect it in a clean and dry air tight jar.
The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon.
Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats.