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

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.

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.

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.

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