Date Tamarind Chutney is a sweet and tangy Indian condiment served with snacks, appetizers or with chaat dishes. It is extremely easy to make on stove top or Instant Pot. A vegan, gluten-free and freezer friendly recipe.
This date tamarind chutney is also known as Khajur Imli ki chutney in Hindi. Its is a sweet and slightly sour Indian condiment without which most chaat recipes like bhel puri, sev puri, pani puri, ragda pattice, dahi wada are incomplete. That may be another reason why it is also called as Sweet Chaat Chutney.
Along with chaat recipes, this sweet chutney also pairs well with deep fried or baked snacks too like samosa, pakoras, aloo tikki and the list goes on.
The combination of this sweet chutney with the spicy green chutney is epic and gives a great two dimensional taste to any dish they are served with.
How to make Sweet Chutney:
This tamarind dates chutney is a healthy and easy to make recipe where the main ingredients dates, tamarind are cooked and sweetened with jaggery (or sugar) and seasoned with a few Indian spices. You can make this chutney on stove top or in your Instant Pot. Sharing both details below
Stove top Method:
Add the dates and tamarind with 2 cup of water. Bring to a boil and keep simmering until the dates and tamarind are soft.
Once the mixture is soft, switch off the heat, add the jaggery and mix to dissolve. Then add the red chilli powder, roasted cumin seeds powder, black salt, salt and pepper. Give it a good mix.
Allow to cool. Grind to smooth paste and strain (this is optional).
Instant Pot Method:
In your Instant pot, add the dates, tamarind, jaggery with 2 cup of water and mix well. Close Instant pot lid and cook on manual high for 8 mins followed by natural release (quick release works too).
Open the lid and add sugar (optional) and spices (red chilli powder, roasted cumin seeds powder, black salt, salt and pepper). Give it a good mix. Allow to cool. Transfer to a blender and grind to smooth paste and strain (optional).
That's it, our sweet and tangy Indian Date Tamarind Chutney is ready. Serve these with your favorite snack or store in airtight container and refrigerate or freeze (for later use). Enjoy!
Storage
This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. I love freezing it in 4 oz mason jars. Other option is to freeze in ice-cube trays. When needed, I just pull one jar (or cubes as many needed), let it thaw in refrigerator overnight and use. That way I can have my chaat dishes when I crave them.
Hope you enjoy this Date Tamarind Chutney (Sweet Chutney) as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Date Tamarind Chutney - Khajur Imli ki Chutney
Equipment
Ingredients
- ½ cup packed seedless dates used 8-9 mejdool dates
- ¼ packed seedless tamarind or 2-3 tablespoon of tamarind extract
- ¼-½ cup grated jaggery or sugar adjust to taste (I prefer combination of ¼ cup jaggery and 2 tablespoon sugar which can be adjusted to taste)
- 1 teaspoon roasted cumin seeds powder
- 1 teaspoon black salt rock salt, kala namak (or substitute with regular salt)
- ¼ teaspoon red chilli powder adjust to taste
- pinch black pepper
- salt to taste approx ½ teaspoon
- ¼ teaspoon ginger powder optional
Instructions
- Add the dates and tamarind with 2 cup of water.
- Bring to a boil and keep simmering until the dates and tamarind are soft.
- Once the mixture is soft, switch off the heat, add the jaggery and mix to dissolve.
- Then add the red chilli powder, roasted cumin seeds powder, black salt, ginger powder, salt and pepper. Give it a good mix.
- Allow to cool. Grind to smooth paste and strain (optional).
- Use or store in airtight container and refrigerate or freeze.
Notes
- This sweet chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months.
- I love freezing it in 4 oz mason jars. Other option is to freeze in ice-cube trays.
- To thaw, just place one jar (or cubes as many needed) in refrigerator overnight.
Happy Cooking!
Shweta
Hi. I would love to try This recipe but I have tamarind with seeds how can I make it in instant pot ?
Thanks
Shikha
Hi Shikha, Deseed the tamarind (remove the seeds) and then use. The rest of the recipe remains the same.