Sweet & Tangy Date Tamarind Chutney (Khajur Imli Chutney)

Date and Tamarind Chutney Recipe (Khajur Imli Chutney)

A perfect balance of sweet, tangy, and spicy flavors, this Date and Tamarind Chutney, or Khajur Imli Chutney, is a delightful accompaniment to your favorite snacks. This chutney pairs wonderfully with appetizers like samosas, bread pakoras, and even dahi batata puri chaat, adding a rich layer of flavor to every bite. Its deep, comforting taste is ideal for anyone who loves the fusion of sweet dates and tangy tamarind with the subtle heat of Indian spices.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: Indian

Course: Side Dish

Diet: Vegetarian

Instructions:

1. Prepare the Ingredients:
   Begin by gathering all the ingredients for the chutney. If your dates have pits, make sure to remove them. Similarly, de-seed the tamarind, ensuring there are no tough fibers or seeds remaining.

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2. Pressure Cook the Base:
   In a pressure cooker, combine the dates, tamarind, jaggery, and water. Secure the lid and cook for 3 to 4 whistles on medium heat. Once the pressure cooking is done, turn off the heat and let the pressure release naturally. This will allow the dates and tamarind to soften and blend together beautifully.

3. Blend to a Coarse Mixture:
   After the pressure has completely released, open the pressure cooker. Using a hand blender, blend the mixture to a coarse consistency. Be careful not to over-blend; you want some texture in the chutney for added richness.

4. Add the Spices:
   Return the pressure cooker to the heat and add the red chilli powder, cumin powder, dry ginger powder, black salt, and regular salt (to taste). Mix well and let the chutney simmer on low heat for an additional 3 to 4 minutes. During this time, the spices will meld into the chutney, intensifying the flavor.

5. Adjust Consistency:
   If the chutney seems too thick, you can add a little more water to adjust the consistency to your liking. The chutney should have a smooth yet slightly thick texture.

6. Cool and Store:
   Once done, turn off the heat and let the chutney cool down to room temperature. After cooling, transfer the chutney to an airtight container and refrigerate until ready to serve.

Serving Suggestions:

This Date and Tamarind Chutney (Khajur Imli Chutney) is best served chilled or at room temperature. It makes a fantastic dipping sauce for crispy samosas, bread pakoras, or even as a topping for dahi batata puri chaat. The sweetness from the dates and jaggery, combined with the tanginess of the tamarind and the spicy kick from the chili powder, creates an irresistible flavor profile that complements a variety of Indian snacks.

Tips:

• For an added twist, you can experiment by adding a pinch of asafoetida (hing) while simmering the chutney, which adds an aromatic depth to the chutney.
• If you like your chutney spicier, increase the quantity of red chili powder or even add a finely chopped green chili during the cooking process.
• This chutney can be stored in the refrigerator for up to a week, making it a great option for meal prep or to serve at parties.

Nutritional Information (Per Serving):

This Date and Tamarind Chutney is the perfect side dish to add that extra burst of flavor to your meals. Try it today and enjoy the wonderful medley of tastes it brings to your table!