Imli Khajoor ki Chutney (Sweet & Tangy Tamarind Date Chutney)

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Leena Kohli (@leenakohli)

If you’ve ever tried chaat without imli chutney, you know something’s missing. And while basic imli chutney without dates is nice and tangy, this Imli Khajoor ki Chutney takes things to the next level. Made with tamarind, dates, jaggery, and a blend of roasted whole spices, this chutney is the...

Prep Time
40min
Cook Time
15min
Total Time
55min
Imli Khajoor ki Chutney (Sweet & Tangy Tamarind Date Chutney) recipe

Ingredients

20 Servings
(1 serving = 2 tbsp)

Main Ingredients

  • 200g
    Tamarind
  • 100g
    Dates, deseeded
  • 200g
    Jaggery, broken into small pieces
  • 1tsp
    Salt
  • 1/2tsp
    Black Salt
  • 1tsp
    Kashmiri Red Chilli Powder
  • 6cups
    Water

Spice Mix

  • 1tsp
    Fennel Seeds
  • 1/2tsp
    Black Peppercorns
  • 6clove
    Cloves
  • 1tsp
    Cumin Seeds
  • 1tsp
    Coriander Seeds
  • 4
    Dry Red Chillies

How to make Imli Khajoor ki Chutney (Sweet & Tangy Tamarind Date Chutney)

Prepare the Spice Mix

  1. Dry roast fennel seeds, black peppercorns, cloves, cumin seeds, coriander seeds, and dry red chillies in a small pan over low to medium heat until aromatic.

    Step 1.1: Dry roast fennel seeds, black peppercorns, cloves, cumin seeds, coriander seeds, and dry red chillies in a small pan over low to medium heat until aromatic
    Step 1.2: Dry roast fennel seeds, black peppercorns, cloves, cumin seeds, coriander seeds, and dry red chillies in a small pan over low to medium heat until aromatic
  2. Let them cool, then grind into a coarse or fine powder. Set aside.

    Step 1.1: Let them cool, then grind into a coarse or fine powder

Soak and Blend

  1. In a bowl, add tamarind and dates. Pour in hot water and let them soak for about 30 minutes, or until softened.

    Step 2.1: In a bowl, add tamarind and dates
    Step 2.2: In a bowl, add tamarind and dates
  2. Once softened, blend the mixture into a smooth paste. Strain through a fine-mesh sieve, pressing well to extract all the pulp. Add a little water if needed to help with straining. Discard the leftover solids.

    Step 2.1: Once softened, blend the mixture into a smooth paste
    Step 2.2: Once softened, blend the mixture into a smooth paste
    Step 2.3: Once softened, blend the mixture into a smooth paste

Cook the Chutney

  1. Transfer the strained pulp to a heavy-bottomed pan. Bring to a boil over medium heat.

  2. Add jaggery and stir until fully dissolved.

    Step 3.1: Add jaggery and stir until fully dissolved
  3. Mix in salt, black salt, Kashmiri chilli powder, and the prepared spice mix. Stir well to combine.

    Step 3.1: Mix in salt, black salt, Kashmiri chilli powder, and the prepared spice mix
    Step 3.2: Mix in salt, black salt, Kashmiri chilli powder, and the prepared spice mix
  4. Reduce the heat and let the chutney simmer for 10–15 minutes, stirring occasionally, until it thickens to a pourable consistency. If it becomes too thick, adjust with a splash of water.

    Step 3.1: Reduce the heat and let the chutney simmer for 10–15 minutes, stirring occasionally, until it thickens to a pourable consistency
    Step 3.2: Reduce the heat and let the chutney simmer for 10–15 minutes, stirring occasionally, until it thickens to a pourable consistency

Cool and Store

  1. Let the chutney cool completely. Pour into a clean, airtight jar and refrigerate. It keeps well for weeks.

Nutrition (per serving)

Calories

67.0kcal (3.35%)

Protein

0.6g (1.14%)

Carbs

16.5g (6%)

Sugars

13.5g (27%)

Healthy Fat

0.1g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Taste and adjust the amount of jaggery to your liking. Add more for a sweeter chutney or reduce for extra tang.

  2. Remember, the chutney thickens further as it cools. Keep it slightly thinner while cooking.

  3. If you're short on time, substitute the spice mix with 1½ tsp of store-bought chaat masala and roasted cumin powder.

FAQS

  1. Can I use store-bought tamarind paste?

    Yes, you can use store-bought tamarind paste. Adjust the quantity based on its concentration.

  2. How long can I store this chutney?

    This chutney can be stored in the refrigerator for several weeks in an airtight container.

  3. Can I freeze this chutney?

    Yes, this chutney freezes well. Store it in a freezer-safe container for up to 3 months.

  4. What can I use as a substitute for jaggery?

    You can substitute jaggery with brown sugar or palm sugar, but the flavor may vary slightly.

  5. Is this chutney spicy?

    The chutney has a mild spiciness from the Kashmiri red chilli powder and spices. Adjust the chilli powder to your taste.

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Leena Kohli

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