Tamarind dates chutney

Tamarind dates chutney Recipe

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This khatti – meethi chutney is made from seedless tamarind, dates and jaggery. It has a sweet and tangy taste. It is one of the must have three chutneys for chaat recipes like bhel. It is a must-have dip or a stir-in-mix in many Indian snacks or street-food recipes like kachori, dahi-vada, aloo tikki chat, chole chat, samosas, pakora, and so on. You can make a big batch of this chutney as it stays for more than a month in the refrigerator and if you freeze it, then, it is good for 3-4 months.
Serves
Preparation Time
Cooking Time
6 People
15 Minutes
 20 Minutes

Ingredients

  • 1/4 cup seedless Tamarind (Imli)
  • 1/2 cup seedless Dates
  • 1/2 cup Jaggery (Gud)
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1/4 teaspoon Garam Masala
  • 3 cups hot Water
  • Salt

For Tempering (optional)

  • 1 Green Chili, finely chopped
  • 1/4 teaspoon Cumin Seeds
  • 1/2 teaspoon Ginger-Garlic Paste
  • 1/4 teaspoon Sesame Seeds
  • 1½ teaspoons Cooking Oil

Method

Step 1

Chop dates and jaggery into small pieces. You can also grate jaggery.

Step 2

Soak chopped dates, jaggery and tamarind separately in hot water for 10 minutes.

Step 3

Boil them together over low flame for approx. 8-10 minutes or until dates become soft and tender.

Step 4

Turn off flame and allow to cool for 10 minutes.

Step 5

Transfer tamarind, dates, jaggery and water to a blender and puree them.

Step 6

Place strainer over a bowl and pour the puree in to it.

Step 7

Strain the puree using a spoon through it. Squeeze the residue for leftover pulp.

Step 8

Discard any residue and transfer the strained puree to a pan.

Step 9

Add salt, red chili powder, cumin powder, coriander powder and garam masala and mix well.

Step 10

Transfer to a bowl and serve with or without tempering. Tempering is optional and following are the steps for tempering.

Step 11

Heat oil in a small pan.

Step 12

Add cumin seeds; when seeds begin to crackle, add chopped green chili, ginger-garlic paste and sesame seeds.

Step 13

Sauté for 30-40 seconds. Turn off the flame and immediately pour the tempering over prepared chutney, mix well.

Nutritional Information

Serving size: 1 tbsp

Calories 27 Sodium 118 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 6 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 5 g
Trans 0 g Protein 0 g
Cholesterol 0 mg Vitamin A 0%
Calcium 1% Vitamin C 3%
Iron 2%

*Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.

Tips:

  • Do not temper if you want to store this chutney.
  • Reduce the amount of water to 1 cup to make a thick dip or you can add more water to prepare a diluted dip. Add water to only the needed portion, and not to the whole batch otherwise, it decreases the shelf life of chutney.