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Khajur Imli Ki Chutney Photography
Binjal Pandya

Khajur Imli Ki Chutney

Khajur Imli Ki Chutney is a tangy, sour and sweet in a taste. Khajur Imli Ki Chutney made from dates and tamarind. As Khajur Imli Ki Chutney is too sweet, it is also called Sweet Chutney. The Dates and Tamarind Chutney is an essential part of the cuisine, especially in central and northern regions of India. This Khajur Imli Ki Chutney is a perfect combination with snack or any kind of Chaat as a dip.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 2 Cups
Course: Chutney, Condiment, side
Cuisine: Indian
Ingredients Method Notes

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 2-3 cups Water for soaking, extracting tamarind pulp, and blending

Method
 

Soak the Tamarind and Dates
  1. Soak the tamarind and deseeded Medjool dates separately in warm water for about 30 minutes, or until softened.
Extract the Tamarind Pulp
  1. Mash the soaked tamarind with your hands to separate the pulp from the fibers.
  2. Pass the mixture through a fine mesh strainer, adding a little water as needed to extract all the pulp.
  3. Discard the fibrous residue and collect the smooth tamarind pulp in a mixing bowl.
Blend the Ingredients
  1. 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.
  2. Add some of the remaining water as needed and blend everything into a smooth mixture.
Cook the Chutney
  1. Pour the blended mixture into a kadhai or saucepan.
  2. Bring it to a boil over medium heat, stirring frequently to prevent sticking.
  3. 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.
  4. Taste and adjust the salt or spices if needed.
Cool and Store
  1. Turn off the heat and let the chutney cool promptly.
  2. Transfer the cooled chutney to a clean, airtight jar and refrigerate until ready to use.
Tips
  1. Medjool dates provide natural sweetness and a rich, smooth texture.
  2. Add water gradually while blending so you can control the consistency.
  3. Simmer until the chutney is slightly thick but pourable. It will thicken a little more as it cools.
  4. Since this recipe contains both dates and jaggery, adjust the sweetness to your preference if you make it again.
  5. 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

Serving Suggestions: Samosa, Kachori, Dhokla, Aloo Tikki, Dahi Vada, Pani Puri, Sev Puri, Bhel Puri, and other Indian snacks.