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

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...
Ingredients
Main Ingredients
- 200gTamarind
- 100gDates, deseeded
- 200gJaggery, broken into small pieces
- 1tspSalt
- 1/2tspBlack Salt
- 1tspKashmiri Red Chilli Powder
- 6cupsWater
Spice Mix
- 1tspFennel Seeds
- 1/2tspBlack Peppercorns
- 6cloveCloves
- 1tspCumin Seeds
- 1tspCoriander Seeds
- 4Dry Red Chillies
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
How to make Imli Khajoor ki Chutney (Sweet & Tangy Tamarind Date Chutney)
Prepare the Spice Mix
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.
Let them cool, then grind into a coarse or fine powder. Set aside.
Soak and Blend
In a bowl, add tamarind and dates. Pour in hot water and let them soak for about 30 minutes, or until softened.
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.
Cook the Chutney
Transfer the strained pulp to a heavy-bottomed pan. Bring to a boil over medium heat.
Add jaggery and stir until fully dissolved.
Mix in salt, black salt, Kashmiri chilli powder, and the prepared spice mix. Stir well to combine.
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.
Cool and Store
Let the chutney cool completely. Pour into a clean, airtight jar and refrigerate. It keeps well for weeks.
Nutrition (per serving)
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
Taste and adjust the amount of jaggery to your liking. Add more for a sweeter chutney or reduce for extra tang.
Remember, the chutney thickens further as it cools. Keep it slightly thinner while cooking.
If you're short on time, substitute the spice mix with 1½ tsp of store-bought chaat masala and roasted cumin powder.
FAQS
Can I use store-bought tamarind paste?
Yes, you can use store-bought tamarind paste. Adjust the quantity based on its concentration.
How long can I store this chutney?
This chutney can be stored in the refrigerator for several weeks in an airtight container.
Can I freeze this chutney?
Yes, this chutney freezes well. Store it in a freezer-safe container for up to 3 months.
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.
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
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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