Khajoor Imli Ki Chutney with Panch Phoran Masala Recipe
Bring a delightful twist to your culinary repertoire with Khajoor Imli Ki Chutney with Panch Phoran Masala, a perfect blend of sweet, tangy, and spicy flavors. This classic North Indian side dish complements samosas, pakoras, or your favorite chaat recipes with its rich and layered taste. Letโs walk through the step-by-step process to craft this culinary masterpiece that can be stored and enjoyed for weeks.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dates (seedless) | 250 grams |
| Tamarind (pitted) | 75 grams |
| Jaggery (broken into pieces) | 4 tablespoons |
| Sunflower Oil | 1 tablespoon |
| Dry Red Chilies | 4 |
| Panch Phoran Masala | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 20 g |
| Protein | 1 g |
| Fat | 2 g |
| Dietary Fiber | 3 g |
| Sodium | 100 mg |
Preparation and Cooking Details
| Task | Time Taken |
|---|---|
| Preparation Time | 60 minutes |
| Cooking Time | 30 minutes |
| Total Time | 90 minutes |
| Servings | 10 |
Step-by-Step Instructions
-
Prepare Tamarind Pulp
- Soak the tamarind in a bowl with sufficient water for approximately 1 hour.
- Once soft, mash the tamarind thoroughly to extract the pulp. Strain it using a sieve to remove any fibers or impurities. Set aside the clean pulp.
-
-
Soak and Melt Jaggery
- In a separate bowl, soak the jaggery in warm water for about 1 hour.
- Mash it with a fork to break down the lumps. Strain it through a sieve to remove impurities, and collect the smooth melted jaggery in a bowl.
-
Blend the Dates
- Place the seedless dates in a blender jar. Add a small amount of water to create a thick, smooth paste. Ensure there are no chunks remaining for a seamless chutney texture.
-
Cook the Base Mixture
- Heat a wok over medium flame. Add the tamarind pulp and bring it to a gentle boil.
- Once the pulp starts bubbling, stir in the jaggery syrup, dates paste, and salt.
- Mix everything well and adjust the consistency by adding water if you prefer a thinner chutney. For a thicker texture, cook the mixture until it reduces and reaches the desired consistency.
-
Prepare the Tempering
- In a small pan, heat the sunflower oil.
- Add the dry red chilies and Panch Phoran Masala to the hot oil. Let the spices crackle, releasing their robust aroma.
- Immediately pour this tempering over the prepared chutney in the wok and give it a quick stir.
-
Cool and Store
- Turn off the heat and allow the chutney to cool completely.
- Transfer it to a clean, dry, and airtight jar. Store in the refrigerator for extended shelf life. Avoid using a wet or moist spoon to prevent spoilage.
Serving Suggestions
- This versatile chutney pairs beautifully with crispy samosas, pakoras, and a variety of chaat dishes.
- Use it as a tangy spread for sandwiches or rolls to elevate their flavor.
- Serve alongside Indian bread varieties like parathas or as a dip with papad.
Tips for Best Results
- Consistency Control: Add water gradually to control the thickness of the chutney. A thicker chutney works best as a dip, while a thinner version is ideal for drizzling over chaats.
- Enhanced Shelf Life: Always use clean, dry utensils and jars for storing the chutney to avoid contamination.
- Balance of Flavors: Adjust the sweetness and tanginess by varying the proportions of jaggery and tamarind according to your taste preferences.
- Panch Phoran Masala Tip: For a fresher flavor, dry roast and grind your Panch Phoran mix just before using.
About Panch Phoran Masala
Panch Phoran is a traditional Bengali spice blend consisting of equal parts of five whole spicesโfenugreek seeds, nigella seeds, cumin seeds, fennel seeds, and mustard seeds. This aromatic mix adds depth and complexity to the chutney, making it truly irresistible.
This Khajoor Imli Ki Chutney with Panch Phoran Masala is a pantry staple that brings an authentic touch of Indian flavors to your meals. Its perfect blend of sweetness, tanginess, and spiciness will leave you wanting more with every bite. Refrigerate and enjoy it for months to complement a wide variety of dishes!
