Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.
20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water

Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.
Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
My Notes
This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

No comments:

Post a Comment