When I make a batch of snacks for the weekend, I always want one jar that does the heavy lifting on flavour. Sweet, sour, a little spicy, and thin enough to drizzle over bhel or thick enough to dip a samosa into. That jar is usually date and tamarind chutney, the kind of khajur imli chutney North Indian chaat stalls call imli chutney, but here dates carry most of the sweetness so the balance feels deep and rounded, not just sugary.
I cook the dates down with tamarind pulp, blend until silky, then simmer with roasted cumin, black salt, and a pinch of Kashmiri chilli for colour. If your dates are soft Medjool, you might need less jaggery than if you use firmer deglet. Let us make one batch together and see how you like the tang.
What Is Date and Tamarind Chutney?
Date and tamarind chutney is a cooked, blended condiment that pairs sour tamarind with sweet dates (and sometimes a little jaggery) plus chaat spices. You will see it next to aloo tikki, inside dahi bhalla, and drizzled over bhel puri. At home it is the bridge between fried snacks and fresh chutneys like green coriander and garlic chutney.
It is not the same as dry ginger powder saunth on its own, though this recipe uses a small amount of dry ginger (saunth) for warmth. The hero flavours here are khajur (dates) and imli (tamarind).
Why You’ll Love This Version
- Natural sweetness from dates: Dates give body and fibre; jaggery is optional for fine-tuning.
- One blender pass: Smooth, restaurant-style texture without lumps of tamarind fibre.
- Chaat-ready balance: Sweet, sour, and a little heat from Kashmiri chilli and black salt.
- Fridge friendly: Keeps well in a clean jar so you can use it all week.
Ingredients You Need
For the chutney
- 150 g (~1 cup packed) pitted dates, chopped (any common variety; Medjool is softer and faster to break down)
- 1 block seedless tamarind, about 80–100 g (or see FAQ for paste)
- 2½ to 3 cups water, divided (soaking + cooking)
- 1 to 3 tablespoons grated jaggery (optional, to taste after blending)
- ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon Kashmiri red chilli powder (colour-forward, mild heat)
- ½ teaspoon roasted cumin powder (bhuna jeera)
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon dry ginger powder (saunth) (or 1 teaspoon finely grated fresh ginger, added with the dates)
- ⅛ teaspoon asafoetida (hing), optional
Substitution notes
- Tamarind concentrate or paste: use the FAQ ratios instead of a block; start with less and add after tasting.
- No jaggery: If your dates are very sweet, you may not need any. Add a teaspoon at a time if the chutney tastes too sharp after blending.
- Less heat: Reduce Kashmiri chilli or omit; keep black salt for chaat flavour.
How to Make Date and Tamarind Chutney
Extract tamarind pulp
- Break the tamarind block into pieces. Soak in 1 cup very hot water for 20 to 30 minutes.
- Mash with your fingers or a spoon, then pour through a strainer into a bowl. Press the pulp to extract as much liquid as you can. Scrape the underside of the strainer. You want about ½ to ¾ cup thick strained pulp; discard seeds and fibres.
Soften the dates
- In a medium saucepan, combine the strained tamarind pulp, chopped dates, 1½ to 2 cups water, and optional jaggery (start with 1 tablespoon).
- Bring to a gentle simmer over medium heat. Cook 12 to 18 minutes, stirring often, until the dates are very soft and mash easily with a spoon. Add a splash of water if the pan looks dry.
My kitchen test: firmer dates took closer to 18 minutes on the same stove; a lid slightly ajar helps them steam without scorching.
Blend until smooth
- Cool the mixture for 5 to 10 minutes so the blender does not steam too much.
- Blend in batches until very smooth. If you use an immersion blender, keep the head fully under the surface to avoid splashes.
- Taste. Add salt, jaggery, or a tablespoon of water if the blend is too thick to move.
Simmer with spices
- Return the smooth purée to the saucepan. Stir in salt, Kashmiri chilli, roasted cumin, black salt, dry ginger (or fresh ginger if you held it until now), and hing if using.
- Simmer over medium-low heat 5 to 12 minutes, stirring often, until the chutney coats the back of a spoon and runs slowly off it (not as thick as jam unless you want a spreadable version).
- Adjust salt, tang, and sweetness. If it is too sharp, add a little more jaggery or a few extra chopped dates and simmer 2 more minutes.
Date and Tamarind Chutney (Khajur Imli Chutney)
Equipment
- Blender or immersion blender
- Medium saucepan
- Fine mesh strainer
Ingredients
Chutney
- 150 g pitted dates ~1 cup packed; chopped
- 80–100 g seedless tamarind block soaked and strained to pulp
- 2½–3 cups water divided
- 1–3 tbsp grated jaggery optional, to taste
- ¾ tsp fine salt plus more to taste
- ½ tsp Kashmiri red chilli powder
- ½ tsp roasted cumin powder bhuna jeera
- ½ tsp black salt kala namak
- ¼ tsp dry ginger powder saunth; or 1 tsp grated fresh ginger
- ⅛ tsp asafoetida hing; optional
Instructions
Extract tamarind pulp
- Break tamarind into pieces; soak in 1 cup very hot water 20–30 minutes.
- Mash and strain through a fine mesh; press pulp to extract liquid. Discard fibres and seeds. Aim for about ½–¾ cup thick pulp.
Soften the dates
- In a saucepan, combine strained pulp, chopped dates, 1½–2 cups water, and optional jaggery (start with 1 tbsp).
- Simmer over medium heat 12–18 minutes, stirring often, until dates are very soft. Add a splash of water if the pan dries.
Blend
- Cool slightly. Blend until very smooth (batches if needed). Thin with a little water if too thick to blend.
Simmer with spices
- Return purée to the pan. Stir in salt, Kashmiri chilli, roasted cumin, black salt, ginger (or saunth), and hing if using.
- Simmer over medium-low 5–12 minutes, stirring often, until the chutney coats the back of a spoon and pours easily for chaat.
- Adjust salt, sweetness, and tang to taste.
Notes
Serving Ideas
This chutney is built for snack plates and weekend chaat.
- Drizzle over Bombay bhel or spoon onto avocado bhel when you want a classic sweet-sour layer.
- Serve with mixed veg cutlet or samosa and green chutney for a full trio.
- Pack a small container with methi thepla for a sweet-sour dip on the side of a trip or lunchbox.
In our kitchen, the first batch always disappears faster than I expect, so I started writing the date weight on the jar lid after I pour it in.
Storage and Shelf Life
Pour the cooled chutney into a clean, dry glass jar with a tight lid. Refrigerate up to 2 to 3 weeks. Use a dry spoon. If you see mould, discard the batch.
If the chutney thickens too much in the fridge, stir in a tablespoon of filtered water and reheat gently before serving.
FAQs
Q1. Can I use tamarind paste instead of a block?
Yes. Start with about 2 tablespoons of concentrated tamarind paste dissolved in ½ cup warm water, then add more to taste after blending. Paste brands vary in strength, so add in small increments.
Q2. Can I skip jaggery for a lower-sugar chutney?
Yes. Let the dates do the work. If the blend is too tart after blending, add jaggery one teaspoon at a time or a few extra chopped dates and simmer briefly.
Q3. Is this the same as saunth chutney?
Saunth often refers to a dry ginger–heavy tamarind–jaggery sauce. This recipe is date-forward khajur imli chutney with a small amount of saunth for warmth. Names overlap regionally; taste and adjust spices to match your memory of street-style imli chutney.
Q4. Why is my chutney too dark or too light?
Colour depends on Kashmiri chilli, date variety, and how long you simmer. Kashmiri is mild and adds red without much heat. If you want a deeper colour, add a tiny pinch more Kashmiri, not a hot chilli powder.
Q5. Is this vegan and gluten free?
Yes, as written. If you add packaged spice blends, check labels for hidden gluten. Confirm hing is gluten-free if you use it (some brands use wheat flour as a carrier).
Q6. Can I freeze it?
Yes. Freeze in small containers or ice cube trays for up to 2 months. Thaw in the fridge and stir; add a splash of water if needed.
Closing
Once this date and tamarind chutney is in the fridge, you have a shortcut to a street-style snack plate whenever you want it. I hope it becomes your go-to for bhel and samosa nights.
What do you reach for first: chaat, pakoras, or a simple thepla dip?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
