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Date Tamarind Chutney - Khajur Imli ki Chutney
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.
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 tsp
- 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.
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