In this Date and Tamarind Chutney Recipe, learn to make perfect Date Tamarind Chutney, also known as Imli Chutney. This Imli Chutney is made with Imli, Dates, Jaggery, salt, and spices. Tangy & Sweet Tamarind Chutney with dates is a very popular condiment served with snacks such as Samosas, Kachoris, Gol Gappas, and Pakoras. This chutney is so flavorful and delicious that it enhances the taste and flavor of any snack.
It is also known as Saunth Chutney since it uses dry ginger powder. Many people love the sweet and tangy taste in their snacks and use the combination of this and spicy Green chutney, made from coriander, in their chaat and snacks for that otherworldly taste. You can easily store this Khajur Imli ki Chutney for a long time, and with a few simple tips from this recipe, you’ll be able to make it thicker and even more delicious!
Also, check out my other Chutney Recipes, such as Spicy Green Chutney, Red Momos Chutney, and Spring Roll Chutney.
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Date and Tamarind Chutney Ingredients
- 40 g of Imli
- 125 g of Dates
- Hot Water
- 380 g of Jaggery
- 1/2 tsp Dry Ginger powder
- 2-3 pinches Kali Mirch Powder
- 1 tsp Bhuna Jeera Powder
- 1/2 tsp Kala Namak
- 1 tsp Kashmiri Lal Mirch Powder
- 1/2 tsp normal Salt
- 1/2 liter of water
How To Make Date and Tamarind Chutney
1. To make Tamarind and Dates Chutney with Jaggery, take 40 g of Imli in a large bowl. You can either remove the seeds or get the seedless version from the market.
2. Add 125 g of Dates. Remove the dates or use the seedless dates from the market.
3. Add enough hot water to submerge the Imli and dates.
4. Close the lid and let them soak in the water for 30 minutes to 1 hour.
5. After soaking them for the required time, remove the lid and check that the dates and Imli have become soft and swollen.
6. Transfer the mixture to a grinding jar and blend until a smooth paste is formed.
7. Strain the paste into a large Kadai.
8. Add 380 g of Jaggery into the Kadai.
9. Add 1/2 tsp Dry Ginger powder, 2-3 pinches Kali Mirch Powder, 1 tsp Bhuna Jeera Powder, 1/2 tsp Kala Namak, 1 tsp Kashmiri Lal Mirch Powder, and 1/2 tsp normal Salt.
10. Add 1/2 liter of water and mix everything well for a minute.
11. Turn on the flame and cook the mixture on medium flame until it boils.
12. Now, after boiling, turn the flame to low or medium and keep stirring often. Make sure to remove the froth to a separate bowl that forms on the sides using a spoon. This will ensure that the Imli Chutney gets a shiny texture.
13. Stir and keep cooking on a low flame until the desired consistency.
14. You can identify the consistency using a steel spoon. Dip the spoon in the mixture and check the backside. Run two fingers and if the lines do not merge, then the chutney has the perfect consistency.
15. Let the mixture cool down a bit, and then you can store it in a clean glass jar with no moisture. You can then store the chutney in the refrigerator for up to 6 months.
Serve with your favorite chaat or evening snack, such as Pakora & Samosa. Enjoy!
Recipe Card
Date and Tamarind Chutney | Imli Chutney Recipe
Ingredients
- 40 g of Imli
- 125 g of Dates
- Hot Water
- 380 g of Jaggery
- 1/2 tsp Dry Ginger powder
- 2-3 pinches Kali Mirch Powder
- 1 tsp Bhuna Jeera Powder
- 1/2 tsp Kala Namak
- 1 tsp Kashmiri Lal Mirch Powder
- 1/2 tsp normal Salt
- 1/2 liter of water
Instructions
- To make Tamarind and Dates Chutney with Jaggery, take 40 g of Imli in a large bowl. You can either remove the seeds or get the seedless version from the market.
- Add 125 g of Dates. Remove the dates or use the seedless dates from the market.
- Add enough hot water to submerge the Imli and dates.
- Close the lid and let them soak in the water for 30 minutes to 1 hour.
- After soaking them for the required time, remove the lid and check that the dates and Imli have become soft and swollen.
- Transfer the mixture to a grinding jar and blend until a smooth paste is formed.
- Strain the paste into a large Kadai.
- Add 380 g of Jaggery into the Kadai.
- Add 1/2 tsp Dry Ginger powder, 2-3 pinches Kali Mirch Powder, 1 tsp Bhuna Jeera Powder, 1/2 tsp Kala Namak, 1 tsp Kashmiri Lal Mirch Powder, and 1/2 tsp normal Salt.
- Add 1/2 liter of water and mix everything well for a minute.
- Turn on the flame and cook the mixture on medium flame until it boils.
- Now, after boiling, turn the flame to low or medium and keep stirring often. Make sure to remove the froth to a separate bowl that forms on the sides using a spoon. This will ensure that the Imli Chutney gets a shiny texture.
- Stir and keep cooking on a low flame until the desired consistency.
- You can identify the consistency using a steel spoon. Dip the spoon in the mixture and check the backside. Run two fingers and if the lines do not merge, then the chutney has the perfect consistency.
- Let the mixture cool down a bit, and then you can store it in a clean glass jar with no moisture. You can then store the chutney in the refrigerator for up to 6 months.
- Serve with your favorite chaat or dish. Enjoy!
