Khajoor Imli Ki Chutney

by Shaheen Ali

Chutney has a wide importance in Indian cuisines and is similar to sauce that comes from the subcontinents. In India, almost every snack or savory is incomplete without a Chutney. Different snack is teamed with a different kind of a chutney. Few very commony loved Indian dips/chutneys are Tomato Mint Chutney, Coconut Chutney, Peanut Chutney and the most favorite of all that goes with almost each and every snack dish is the Dates & Tamarind Chutney aka Khajoor Imli ki chutney. Best side dip with Samosa, Kachori, Nimkis, Chaats, Dahi vadas etc.


Rakshabandhan is approaching and i’m sure all the sisters in the country must have decided by now as in what to cook for their beloved brothers. Where the nation is speaking about sweets and desserts for the occasion, I am here with the recipe of Khajoor Imli ki Chutney, which i’m sure every woman would love to try specially when they’ll be serving some mouth watering snacks and savories to their brothers too.

Print Recipe
KHAJOOR IMLI KI CHUTNEY / DATES TAMARIND SAUCE
Course condiments
Cuisine indian
Prep Time 60 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
Course condiments
Cuisine indian
Prep Time 60 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
Instructions
  1. Soak tamarind in sufficient water for 1 hour approx and collect the pulpy water. Discard the impurities well.
  2. In a separate bowl, soak jaggery for almost an hour. Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl.
  3. In a blender jar, collect dates and by adding very little water, grind to make a thick paste.
  4. Heat a wok and add pulpy tamarind water and allow it to boil.
  5. Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt ,stir well.
  6. Adjust the consistency as required. You can add little water if you want your chutney to be thin and runny, or else cook till the desired thickness is achieved.
  7. In a separate pan, heat oil and add dry red chilies and panch phoron. Allow them to crackle.
  8. Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely.
  9. Once the chutney is cooled, collect it in a clean and dry air tight jar.
  10. The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon.
  11. Serve with samosas, nimkis or even on dahi vadas.
Recipe Notes

If you liked this recipe, then try making it at home and store it for future occasions as well. Thanks for stopping by!

Love : Shaheen

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