Dates and Tamarind Chutney. Imli ki chutney


Dates and Tamarind Chutney or Khajur Imli Chutney is a tangy and sweet sauce made from tamarind, dates, and basic Indian spices.

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dates and tamarind chutney being kept in a glass bottle

Tamarind chutney is one of the staples in the Indian kitchen, and it complements well with various Indian snacks such as samosas, vadas, or bhajis. Moreover, it goes excellently with khaman dhokla too.

This chutney’s sweet, tangy, and zesty flavor will wow your tastebuds.

The step-by-step photos will teach you how to make this sweet and tangy sauce in just a couple of minutes.

This chutney can be made ahead of time and refrigerated for up to 04 weeks. It comes in handy when you want to make any Indian snacks.

This Dates and Tamarind Chutney is-

  • Vegan
  • Gluten-Free
  • Kid-Friendly
  • Freezer Friendly
  • Easy to prepare
  • Can be made ahead of time
  • It can be used for all kinds of Indian Snacks.
Top view od dates and tamarind chutney in a glass bottle kept on a black stool

Tips to make the best Khajoor Imli Chutney

1. Tamarind- Also known as Imli in India, is the primary ingredient in this sauce. Try to buy seedless tamarind.

However, please remove the tamarind seeds before use if you have the seeded tamarind. Alternatively, you may use tamarind paste.

2. Dates- The second most important ingredient of this sauce is dates. It helps in making this sauce naturally sweet.

It is excellent to buy de-seeded dates for this recipe, but remove the seeds before use if you have dates with seeds.

Alternatively, you may substitute dates with jaggery in the same proportion or half and half. I have used only a tbsp of jaggery in this recipe for that extra sweetness.

3. Ginger Powder- Ginger powder, also known as saunth in India, adds a slightly peppery and spicy taste to this sauce. You may use fresh ginger or ginger paste if the ginger powder is not available.

4. Roasted Cumin Powder– adds a lovely earthy and warm flavor; moreover, it is excellent for digestion.

Storage-

  • Use a clean airtight container to store this tamarind sauce.
  • You can refrigerate it for up to a month.
  • You can freeze it for up to 03 months. (If making large batches, divide it into several small containers and thaw that particular container before use.
  • Ensure to use a moist-free spoon while removing the chutney, as any impurities can spoil or change the taste.
  • If you are making large batches, I recommend keeping the chutney in a thick consistency as it helps in extending the shelf life.-

If refrigerated, simply remove a tiny amount of chutney and dilute with some hot water before serving.

To freeze the chutney, divide it into several small containers, so you can simply remove one container at a time, thaw it and use it.

Cooking Instructions to make Dates and Tamarind Chutney

1. Chop ½ cup seedless tamarind and ½ cup seedless dates into bite-size pieces and keep them aside.

2. Turn on the flame. In a pan or an instant pot, add 02 cups of water and let it come to a boil.

water being added to a pan

3. Once the water starts boiling, add ½ cup chopped tamarind, ½ chopped dates, and 1 tbsp jaggery and cover it and cook for 10 minutes. (Stir it in intervals)

tamarind being added to hot water pan
tamarind, dates and water in a saucepan
tamarind dates and water in a saucepan and jaggery being added
tamarind dates jaggery being boiled in water

3. Next, add 1 tsp red chili powder (make it 1/2 tsp if you want it less spicy)

1/2 tsp cumin powder, 1/2 tsp ginger powder, 1/2 tsp fennel powder, and 1/4 tsp black salt. Mix it well and let it cook for another 02 minutes.

cumin powder being added in the saucepan which has tamarind dates jaggey
Fennel powder being added in the saucepan which has tamarind dates jaggery paste
ginger powder being added in the saucepan which has tamarind dates jaggery paste
cumin powder being added in the saucepan which has tamarind dates jaggery
black salt being added in the saucepan which has tamarind dates jaggery paste
a saucepan which has tamarind dates jaggery paste with spices

4. Turn off the flame, let the mixture cool completely, then blend it into a smooth paste. (Add water and adjust the consistency according to your preference. Keep thick consistency if you are making large batches.)

a saucepan with dates tamarind jaggery and spices paste
blending the dates tamarind jaggery and spices paste
blended dates tamarind jaggery and spices paste

5. Remove it to a clean, moist, air-tight container and store it in the refrigerator. Use as and when needed.

dates and tamarind chutney in a glass bowl with a small wooden spoon kept next to it

Recipe card-

Tamarind Dates Chutney

SLICES OF LIME
Tamarind dates chutney also known as khajur imli ki chutney is a tangy and sweet sauce made from tamarind, dates and basic indian spices.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 10

Ingredients
  

  • ½ cup seedless tamarind
  • ½ cup seedless dates
  • 4 cup water
  • 1 tbsp whole jaggery or jaggery powder
  • 1 tsp red chili powder make it ½ tsp if you want it less spicy.
  • ½ tsp cumin powder
  • ½ tsp ginger powder
  • ½ tsp fennel powder
  • ¼ tsp black salt add more or less as per taste

Instructions
 

  • Chop ½ seedless tamarind, ½ cup seedless dates into small bite size pieces and keep them aside.
  • In a pot, add 2 cups of water and let it come to a boil.
  • Add ½ cup chopped tamarind, ½ cup chopped dates and 1 tbsp jaggery powder, Cover and cook for 10 minutes (Stir it in intervals).
  • Next, add 1 tsp red chili powder, ½ tsp cumin powder, ½ tsp ginger powder, ½ tsp fennel powder, ¼ tsp black salt, 2 cups of water, mix t well and let it cook for 2 minutes (Add less water if you want to freeze the chutney for a long time).
  • Please turn off the flame and let the mixture cool completely, then blend it into a smooth paste.
  • Store it in a clean moist-free airtight container.
Keyword Imli ki Chutney, Tamarind Dates Chutney