Dates and tamarind chutney/ Khajoor imli ki chutney

The dates and tamarind chutney is made often in my home, as it is loved by all. It is the most popular chtney of northern India.

This recipe yields about 1½ cup of chutney. Make it and store it in a glass air tight jar. It stays good for months in refrigerator. Take it out and eat whenever you feel like.

Meethi chutney can be served as a dip with Kachori, Samosa or batata vada. This is a one stop recipe for all your chaat and fried savory snacks; No chat is complete without drizzling few spoons of this tangy chutney.

On each festival or celebration, it is the first thing to make before starting to make savory snacks. I always keep jar full of tamarind chutney in my refrigerator. Along with tamarind chutney, the spicy green mint chutney is also a must with the chaat.

  

Step by step recipe of Khajoor imli ki chutney

Take ½ cup tamarind and soak it in ½ cup of water for about 30 minutes.

Remove the seeds from dates and tamarind. Take the soaked tamarind, grated ginger and 10-12 dates in the pressure cooker. Pressure cook with 1 cup of water for 2 whistles on medium heat.

When this cools down, blend with the hand blender. Alternately you can mash well with your hands and extract the pulp.

With the help of a strainer, strain the pulp.

Add 1½ tbsp. finely chopped raisins in the strained pulp.

Now add salt to taste, ¼ cup jaggery/sugar and ½ tsp chili powder and ½ to 1 cup of water, depending on the consistency of chutney you want.

Simmer the chutney for about 10-15 minutes. Now add ¼ tsp garam masala and 1 tsp. roasted cumin powder and a pinch of cardamom powder.(Here I have not added garam masala as my little one likes the chutney sweet)

Give it a boil and turn off the stove.

Let the chutney cool down at room temperature and then refrigerate it in a clean dry glass jar.

Serve as a dip with any starter or as a side dish with stuffed paratha. Add the sweet tangy Dates tamarind chutney to the chaat or indian snack that you make at home.

In this pic the chutney is served as well as added to ragda pattis – a popular street food.

Khajoor imli ki chutney recipe below:

Dates and tamarind chutney recipe  Prep time Cook time Total  10 min  20 min  30 min A tangy and sweet Indian condiment (chutney) made from dates and tamarind AUTHOR: Monali RECIPE TYPE: Dip/chutney/condiment CUISINE: Indian SERVES: makes 1 jar of chutney INGREDIENTS (measuring cup used, 1 cup=237 ml) ½ cup Tamarind/imli 10-12 dates/khajoor ¼ cup sugar or jaggery, if required 1½ tbsp. raisins 1 tbsp ginger/adrak, grated ½ tsp red chili powder 1 tsp roasted cumin powder ¼ tsp garam masala ½ tsp black salt ½ tsp salt A pinch of cardamom powder/elaichi DIRECTION Soak tamarind in ½ cup of water for ½ an hour Remove the seeds from dates and tamarind. Take the soaked tamarind, grated ginger and dates in the pressure cooker. Pressure cook with 1 cup of water for 2 whistles on medium heat. When this cools down, blend with the hand blender. Alternately you can mash well with your hands and extract the pulp. With the help of a strainer, strain the pulp. Add finely chopped raisins in the strained pulp. Now add salt, sugar and chili powder and ½ to 1 cup of water, depending on the consistency of chutney you want. Simmer the chutney for about 10-15 minutes. Now add garam masla and roasted cumin powder. ( here I have not added garam masala as my little one like the chutney sweet) Give it a boil and turn off the stove. Let the chutney cool down at room temperature and then refrigerate it in a clean dry glass jar.  NOTES You can alter the consistency of chutney as per your choice, simply alter the amount of water and make the chutney thin as per your requirement. SERVING SUGGESTION Serve as a dip with any starter or as a side dish with stuffed paratha. Add the sweet tangy Dates tamarind chutney to the chaat or indian snack that you make at home.