Date And Tamarind Chutney

tamarind chutney recipe | imli chutney | sweet tamarind dates chutney  is a sweet and sour tangy chutney made from dates tamarind and jaggery.It is an essential component in Chaats like Pani Puri, Bhel Puri, Samosa and more. Topping this chutney for chaats is an absolute must to have the best chaat experience.

I personally like to not puree my Date and Tamarind Chutney. I like my chutney to be chunky. To savor it the way I like, once all the ingredients are simmered well and cooled, refrigerate the Date and Tamarind Chutney and serve as desired.

in addition some tips, variations and suggestions for a perfect sweet tamarind chutney or khajoor imli ki chutney. in this recipe i have prepared a thicker version which can be ideally used as dip. if you are using as topping for chaat recipes, add water to make it thin and flowing consistence. secondly, if you do not have dates, then even jaggery can be used to get the sweet taste. lastly, you can also soak the tamarind and dates in water so that they can be easily grounded.

INGREDIENTS

    ½ cup seedless tamarind / imli

    ½ cup seedless dates / khajoor

    2 cups water, for thinner consistency add 3 cups water

    ½ tsp black salt

    ½ cup jaggery

    ½ tsp fennel seed

    ½ tsp cumin powder

    ½ tsp black paper

    salt to taste

    1/2 tsp black salt

    1 tsp kashmiri red chilli powder

    ½ tsp dry ginger powder

    1/2 sugar

    salt to taste

    

How to make Tamarind Chutney

1: Soak the Tamarind & Dates in hot water for 30 mins

2. Boil the mixture for at least 10 minutes.

3. add ½ tsp black ½ tsp sugar, ½ tsp fennel seed, ½ tsp black pepper, ½ tsp red chilli powder,  ½ tsp dry ginger powder, ½ cup jaggery. And mixed well

4. After 5 min  boil add ½ tsp cumin powder and simmer the mixture for 2 minutes.

5. later allow the mixture to  cool completely.

6. Now transfer the dates, tamarind mixture to the mixer to blend and make a smooth puree.

7. further strain the puree.

8. You can throw away the left over after straining

9. You can add water to dilute the chutney before serving.

10. When cooled, store the imli chutney in an air-tight dry jar or container. Refrigerate and serve whenever required.

Tips :   Black salt is a condiment used throughout South Asian cookery. It is salty with a slightly sulphurous flavour and complements the tamarind beautifully in this chutney. Available from select spice stores. Alternatively, just use regular salt. 

            Storage: You can easily store tamarind chutney in the refrigerator for 4 to 5 months. You can even freeze it to last longer. Simply thaw before using.