Date and Tamarind Chutney (Khajur Imli Chutney)
Sweet-sour date and tamarind chutney for chaat, samosas, and snacks. Khajur imli chutney with warm spices; dates balance the tang.
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
Softer Medjool dates cook faster; firmer dates may need the full 18 minutes and a touch more water.
Store in a clean glass jar in the refrigerator up to 2–3 weeks; always use a dry spoon.
Thicker dip: reduce a few minutes longer. Thinner drizzle: add a splash of water after cooling.
Freeze in small containers or ice cube trays up to 2 months; thaw in the fridge and stir.
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