Khajur Imli Ki Chutney is a popular Indian sweet and tangy chutney made with dates (khajur) and tamarind (imli). This Sweet/Meethi Chutney (also known as Imli Chutney or Saunth) is a favorite accompaniment to Indian street food, chaat, and a variety of snacks. The natural sweetness of dates balances the sourness of tamarind, creating a delicious combination of sweet, tangy, and mildly spicy flavors.
This traditional chutney is commonly served with samosa, kachori, dhokla, dahi puri, sev puri, pani puri, bhel puri, and many other Indian snacks. It is also an essential component of chaat recipes, adding moisture, flavor, and a delightful sweetness that brings all the ingredients together.
Homemade Khajur Imli Chutney is easy to prepare and can be customized according to your taste. You can adjust the sweetness, tanginess, and spice level to suit your preference. Dates provide natural sweetness, while tamarind gives the chutney its signature tangy flavor. Prepare a batch at home and keep it ready in the refrigerator to enjoy with your favorite Indian snacks whenever you like.
Ingredients
- 1/2 cup Seedless Tamarind (Imli)
- 1 cup Medjool Dates, deseeded
- 1 cup Grated Jaggery (Gud)
- 1 tsp Red Chili Powder
- 1/2 tsp Dry Ginger Powder
- 1/2 tsp Fennel Powder
- 1 tsp Cumin Powder
- 1 tsp Black Salt
- Regular Salt, to taste
- Approximately 2 cups Water, for soaking, extracting tamarind pulp, and blending
Step by Step Method
- Soak the Tamarind and Dates
- Soak the tamarind and deseeded Medjool dates separately in warm water for about 30 minutes, or until softened.
- Extract the Tamarind Pulp
- Mash the soaked tamarind with your hands to separate the pulp from the fibers.
- Pass the mixture through a fine mesh strainer, adding a little water as needed to extract all the pulp.
- Discard the fibrous residue and collect the smooth tamarind pulp in a mixing bowl.
- Blend the Ingredients
- Add the tamarind pulp, soaked dates, grated jaggery, red chili powder, dry ginger powder, fennel powder, cumin powder, black salt, and regular salt to the mixing bowl.
- Add some of the remaining water as needed and blend everything into a smooth mixture.
- Cook the Chutney
- Pour the blended mixture into a kadhai or saucepan.
- Bring it to a boil over medium heat, stirring frequently to prevent sticking.
- Reduce the heat and simmer until the chutney thickens slightly but remains pourable. Stir occasionally, as the jaggery and dates can cause the mixture to stick to the bottom.
- Taste and adjust the salt or spices if needed.
- Cool and Store
- Turn off the heat and let the chutney cool promptly.
- Transfer the cooled chutney to a clean, airtight jar and refrigerate until ready to use.
Tips
- Medjool dates provide natural sweetness and a rich, smooth texture.
- Add water gradually while blending so you can control the consistency.
- Simmer until the chutney is slightly thick but pourable. It will thicken a little more as it cools.
- Since this recipe contains both dates and jaggery, adjust the sweetness to your preference if you make it again.
- Store in the refrigerator and use within 2-3 weeks for best quality, depending on handling. You can also freeze it in small portions.
Khajur Imli Ki Chutney
Ingredients
Method
- Soak the tamarind and deseeded Medjool dates separately in warm water for about 30 minutes, or until softened.
- Mash the soaked tamarind with your hands to separate the pulp from the fibers.
- Pass the mixture through a fine mesh strainer, adding a little water as needed to extract all the pulp.
- Discard the fibrous residue and collect the smooth tamarind pulp in a mixing bowl.
- Add the tamarind pulp, soaked dates, grated jaggery, red chili powder, dry ginger powder, fennel powder, cumin powder, black salt, and regular salt to the mixing bowl.
- Add some of the remaining water as needed and blend everything into a smooth mixture.
- Pour the blended mixture into a kadhai or saucepan.
- Bring it to a boil over medium heat, stirring frequently to prevent sticking.
- Reduce the heat and simmer until the chutney thickens slightly but remains pourable. Stir occasionally, as the jaggery and dates can cause the mixture to stick to the bottom.
- Taste and adjust the salt or spices if needed.
- Turn off the heat and let the chutney cool promptly.
- Transfer the cooled chutney to a clean, airtight jar and refrigerate until ready to use.
- Medjool dates provide natural sweetness and a rich, smooth texture.
- Add water gradually while blending so you can control the consistency.
- Simmer until the chutney is slightly thick but pourable. It will thicken a little more as it cools.
- Since this recipe contains both dates and jaggery, adjust the sweetness to your preference if you make it again.
- Store in the refrigerator and use within 2-3 weeks for best quality, depending on handling. You can also freeze it in small portions.
Notes
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