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Wednesday, 25 November 2015

Khajur Imli ki Chutney / Dates and tamarind Chutney Recipe

Dates and Tamarind chutney is known as Khajur Imli ki Chuney in Hindi and is a very popular Indian dip which goes well with almost all the chat dishes. In fact one cannot imagine an Indian chaat without this lip smacking dip. It is made using Dates, Tamarind and Jaggery and seasoned with Salt and Chili powder. I generally make this chutney in bulk as it has a shelf life of about 1 month when refrigerated and also because this is the only chutney my son relishes with almost everything from Parathas to Sandwiches:)

Sweet , sour and a bit spicy in taste, this chutney is an essential accompaniment to most of the chaat dishes like, Bhel Puri , Kuchi dabeli , Dahi wada, Samosa, Kachori, Dhokla, Dahi papdi Chat, Ragda Pattis. Pani puri and many more. Iron rich Dates and Jaggery add sweetness to the dip and compliment very well with the tangy Tamarind.

  • 1 Cup (200 grams) Dates/ Khajur  
  • 1/2 Cup Tamarind /Imli
  • 1/2 Cup grated Jaggery/ Gur
  • 1 tbsp red Chili powder
  • 1 tbsp Cumin Coriander powder
  • Salt to taste
  1. Clean and deseed the dates and soak in hot water for 10 minutes.

    2.  Grind it in a grinder along with the water to get a thick paste.

   2. Add Tamarind to 1 cup water and let it cook for 10 minutes. Let it cool down, mash and strain the pulp and keep aside. I used tamarind pulp , so just soaked in warm water and strained it.

   3. In a heavy bottom sauce pan take the Date paste and strained Tamarind pulp with 2 cups of water and let the mixture boil. 

  4.   Now add the grated Jaggery and cook the mixture on low to medium flame for 8-10 minutes or until the desired consistency is attained. 

  5.  Season the chutney with Salt , Red chili Powder and Cumin Coriander powder , mix well and give it a boil. Simmer for 1-2 minutes more and put off the flame.

  6.    Fill the Khajur Imli chutney in a clean dry glass bottle and refrigerate .

   7.  Enjoy the sweet and tangy chutney with chaat of your choice .


  For more recipes of accompaniments do check my posts on

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