Khajoor Imli Ki Chutney Recipe: A Delightful North Indian Condiment
This delightful Khajoor Imli Ki Chutney, or Dates Tamarind Chutney, embodies the rich flavors of North Indian cuisine, making it a perfect accompaniment for a variety of dishes. With its sweet and tangy notes, this chutney can elevate any meal, especially when paired with crispy snacks like onion pakoras or enjoyed alongside a steaming cup of masala tea on rainy days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dates (Khajoor) | 250 grams, pitted |
| Tamarind (Imli) | 75 grams, pitted |
| Jaggery (Gur) | 4 tablespoons, broken |
| Oil | 1 tablespoon |
| Dry Red Chilies | 4, whole |
| Panch Phoran Masala | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 50 |
| Protein | 0.5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Fat | 2 g |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Soaking Tamarind | 60 |
| Soaking Jaggery | 60 |
| Cooking Time | 30 |
| Total Time | 90 |
Servings
This recipe yields approximately 10 servings.
Instructions
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Soak Tamarind: Begin by soaking the tamarind in warm water for about one hour. After soaking, strain the mixture to separate the pulp from the water, keeping the tamarind water aside for later use.
-
Prepare Jaggery: In a separate bowl, soak the jaggery in water for an hour. Once softened, use a fork to break it apart and strain it, reserving the jaggery syrup in a bowl.
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Blend Dates: Place the pitted dates in a blender. Add a little water and blend until you achieve a smooth paste. If necessary, add more water to facilitate blending.
-
Cook the Chutney: In a medium-sized saucepan, heat the reserved tamarind water over medium heat until it begins to boil. Once boiling, add the jaggery syrup, dates paste, and salt, stirring well to combine all the ingredients. If you prefer a thinner chutney, feel free to add more water to reach your desired consistency.
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Prepare Tempering: In a separate small pan, heat the oil over medium heat. Once hot, add the whole dry red chilies and the panch phoran masala. Allow this mixture to cook for about 10 seconds, letting the spices release their aromatic flavors.
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Combine and Cool: Pour the tempering into the chutney mixture, stir to combine, and then remove from heat. Allow the chutney to cool to room temperature.
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Serve: Once cooled, your Khajoor Imli Ki Chutney is ready to be served. This tangy and sweet chutney pairs beautifully with crispy onion pakoras, enhancing the overall flavor of your rainy-day snacks or any meal.
Tips for Enjoyment
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to two weeks, allowing you to enjoy it over multiple meals.
- Versatility: Apart from pairing with snacks, try using this chutney as a spread for sandwiches or a dip for fresh vegetables.
- Adjusting Flavor: Feel free to tweak the sweetness or tanginess by adjusting the amounts of jaggery and tamarind according to your taste preferences.
With its vibrant flavors and easy preparation, Khajoor Imli Ki Chutney is sure to become a favorite in your household. Enjoy making this delightful chutney and savor the deliciousness it brings to your table!
