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Date Tamarind Chutney

Date Tamarind Chutney - Khajur Imli ki Chutney

Shweta Arora
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. 
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Condiment, Side
Cuisine Indian
Servings 4



  • 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


  • 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.


  • 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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