Khajoor Imli Ki Chutney with Panch Phoran Masala Recipe
Chutneys hold a cherished place in Indian culinary traditions, often adding an extra layer of flavor to every dish they accompany. In India, no snack or savory treat feels complete without its perfect chutney companion. Whether it’s the fresh zest of tomato and mint, the earthy richness of coconut, or the nutty touch of peanuts, each chutney brings a unique personality to the table. However, when it comes to universally loved chutneys, few rival the all-time favorite, Khajoor Imli Ki Chutney, also known as Dates and Tamarind Chutney. This delightful concoction of sweet and tangy flavors, spiced to perfection, is an indispensable side for an array of Indian snacks and chaat dishes.
The addition of Panch Phoran Masala—a fragrant five-spice blend—further elevates the chutney, making it a robust addition to any meal. Perfect for serving alongside samosas or any fried snack, this chutney also doubles as a delectable accompaniment for chaats like pani puri and bhel puri. Its deep, sweet-tart flavor profile satisfies the taste buds, leaving an impression that lingers long after the last bite.
This recipe is an easy-to-follow guide for making Khajoor Imli Ki Chutney with the traditional touch of Panch Phoran Masala, resulting in a chutney that captures the essence of North India’s rich culinary heritage.
Ingredients for Khajoor Imli Ki Chutney with Panch Phoran Masala
| Ingredient | Quantity |
|---|---|
| Dates (Seedless) | 250 grams |
| Tamarind (Pitted) | 75 grams |
| Jaggery (Broken) | 4 tablespoons |
| Oil | 1 tablespoon |
| Dry Red Chilies | 4 |
| Panch Phoran Masala | 1 tablespoon |
| Salt | To taste |
Preparation Time
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
Instructions to Make Khajoor Imli Ki Chutney with Panch Phoran Masala
-
Soak the Tamarind
Begin by soaking the tamarind in sufficient water for approximately 1 hour. After soaking, extract the pulpy water by discarding the impurities. This pulpy extract will serve as the base for the chutney. -
Prepare the Jaggery
In a separate bowl, soak the jaggery for about 1 hour. Once softened, use a fork to crush it, then pass it through a sieve to remove any impurities. Collect the melted jaggery in a bowl for later use. -
Blend the Dates
In a blender, combine the seedless dates with a small amount of water. Grind them into a thick paste, which will lend the chutney its sweet richness. -
Cook the Tamarind Mixture
Heat a wok or pan and add the pulpy tamarind water. Allow it to boil. Once it starts to boil, add the jaggery mixture, the date paste, and salt. Stir everything together to ensure that the ingredients are well incorporated. -
Adjust the Consistency
If you prefer a thinner chutney, you can add a little water to achieve the desired consistency. Alternatively, cook the mixture until it thickens to your liking. -
Prepare the Tempering
In a separate pan, heat oil and add the dry red chilies along with Panch Phoran Masala. Let them crackle and release their aromas. This tempering will give the chutney a deep, spicy flavor. -
Combine and Cool
Once the tempering is ready, pour it into the tamarind-date chutney mixture. Turn off the heat and let the chutney cool down completely. -
Store and Serve
Transfer the cooled chutney to a clean, dry, airtight jar. The chutney will stay fresh for months if stored properly in the refrigerator. For best results, ensure that no wet or moist spoon is used to scoop out the chutney.
Serving Suggestions:
Serve your Khajoor Imli Ki Chutney with Panch Phoran Masala alongside crispy snacks like samosas, pakoras, or kebabs. It also makes an excellent dip for chaats, adding a sweet and tangy dimension to your favorite street food.
Nutritional Information (Per serving, approximately 1 tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | ~30 kcal |
| Carbohydrates | ~7 grams |
| Sugars | ~6 grams |
| Fat | ~1 gram |
| Protein | ~0 grams |
| Fiber | ~1 gram |
| Sodium | ~30 mg |
Allergen Information
This chutney is vegetarian and contains no major allergens such as dairy, nuts, or gluten. However, those with tamarind or chili sensitivities should consume in moderation.
Dietary Preferences
- Vegetarian: This chutney is entirely plant-based and suitable for vegetarian diets.
- Vegan-Friendly: Since it contains jaggery (which is plant-derived), it can also be considered vegan-friendly.
- Gluten-Free: Free from any gluten-containing ingredients, making it safe for individuals with gluten sensitivities.
- No Added Preservatives: This homemade chutney is free from artificial preservatives, offering a wholesome, all-natural alternative to store-bought versions.
Advice for Best Results
- If you prefer a smoother chutney, feel free to blend the tamarind extract, jaggery, and date paste for a silkier texture before boiling.
- Adjust the jaggery quantity according to your sweetness preference. You can increase or decrease it based on the sweetness of the dates.
- The Panch Phoran Masala adds an aromatic, slightly bitter edge to the chutney. If you prefer a milder flavor, reduce the amount of Panch Phoran Masala or omit the dry red chilies.
- The chutney thickens as it cools, so don’t worry if it seems runny when hot—it will thicken perfectly as it sets.
Conclusion
The Khajoor Imli Ki Chutney with Panch Phoran Masala recipe offers a perfect balance of sweetness, tanginess, and spice. Its versatility makes it a must-have accompaniment for a variety of Indian dishes. Whether paired with crispy samosas, or used as a dip for chaats, this chutney will surely become a favorite in your kitchen. Prepare a batch today, store it, and enjoy the burst of flavors that will elevate every meal.
