Imli Khajur Chutney Tamarind Date Sauce Recipe

Ever had a craving for something sweet, tangy, and just a hint of spice all wrapped up in one delicious bite? Let me introduce you to my love affair with Imli Khajur Chutney—it’s the kind of flavor bomb that makes your taste buds do a happy dance!

My Imli Khajur Chutney achieves the ideal balance of sweet, tart, and spicy tastes that I adore. The tamarind pulp and sweet, seedless dates form a juicy base, and the grated jaggery adds an unexpected depth of flavor.

Roasted cumin powder and a whisper of red chile powder in the mix make this sauce downright addictive.

Imli Khajur Chutney Tamarind Date Sauce Recipe Ingredients

• Tamarind Pulp: Rich in tart flavor; source of antioxidants and vitamin C.
• Seedless Dates: Natural sweetness; high in fiber and essential minerals.
• Jaggery: Unrefined sugar; adds depth and sweetness, with iron content.
• Roasted Cumin Powder: Earthy aroma; aids digestion and enhances taste.
• Black Salt: Subtle sulfurous taste; used for its distinctive tanginess.

Imli Khajur Chutney Tamarind Date Sauce Recipe Ingredient Quantities

• 1 cup tamarind pulp
• 1 cup seedless dates, chopped
• 1/2 cup jaggery, grated
• 2 cups water
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon black salt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ground ginger powder
• 1/4 teaspoon asafetida (hing)
• Salt to taste

How to Make this Imli Khajur Chutney Tamarind Date Sauce Recipe

1. In a medium-sized saucepan, combine 2 cups of water with tamarind pulp and diced, seedless dates.

2. Heat the mixture until it starts to boil, then lower the heat to let it simmer for about 10-15 minutes, or until the dates are soft and mushy.

3. Place the grated jaggery in the saucepan and stir it along with the tamarind and dates until it is completely dissolved and well combined.

4. Integrate the roasted cumin powder, black salt, red chili powder, ginger powder, and asafetida (hing) into the mixture.

5. Let the mixture cook down for another 5 to 10 minutes, stirring every now and then, until it reaches your desired thickness. This is a good time to consider how thick you want your chutney. As it cools, it will also set up more. The next step is really about tasting and adjusting.

6. Savor the tangy chutney and ascertain whether you need to add more regular salt in order to make the chutney conform to your taste. Adjust the seasoning until you’re satisfied.

7. Take the saucepan off the heat and let the chutney cool some before proceeding.

8. After cooling, mix the blend using a hand blender or a food processor until it reaches a smooth consistency.

9. Pour the chutney through a sieve or strainer to eliminate any leftover solids and get a smooth finish with no lumps.

10. Store the Imli Khajur Chutney in a clean container in the refrigerator. Use it to complement snacks, chaats, or to serve as a tangy dip.

Imli Khajur Chutney Tamarind Date Sauce Recipe Equipment Needed

1. Medium-sized saucepan
2. Stove or heat source
3. Stirring spoon
4. Measuring cups and spoons
5. Hand blender or food processor
6. Sieve or strainer
7. Clean container for storage

FAQ

• What is the shelf life of Imli Khajur Chutney?When stored in an airtight container in the refrigerator, this chutney can last for as long as 2 weeks.
• Can I use fresh dates instead of seedless dates?Fresh dates can be used, but ensure they are pitted and that you use extra cooking time to soften them. Yields 1-1/4 cups (3 oz.) dried, pitted, and chopped dates. Substitutes:
  • Juniper or Ouzoo (sweet liqueurs) can replace the rum, as can sweetened condensed milk, which will make the dish even more decadent.
• Is there a substitute for jaggery?An alternative to jaggery is brown sugar or palm sugar, but their flavor may differ slightly from that of jaggery.
• How can I adjust the consistency of the chutney?If the chutney is overly thick, during cooking, add a little more water. If the chutney is too thin, cook longer to thicken it.
• Can I make this chutney less spicy?Certainly, decrease or completely eliminate the red chili powder to meet your spice need.
• Is this chutney vegan?Indeed, Imli Khajur Chutney is completely vegan. It contains no animal products.
• Can I freeze the chutney for longer storage?Chutney can indeed be preserved in the freezer. You can use a container that is safe for the freezer and store the chutney there for as long as three months.

Imli Khajur Chutney Tamarind Date Sauce Recipe Substitutions and Variations

Jaggery: Use brown sugar in equal amounts for a sweetness and flavor profile that closely resembles that of jaggery.
Cumin that has been roasted and then powdered: You can use ground coriander, though it will provide a different flavor note.
Black salt. Regular sea salt can be used, but it will lack the unique, sulfurous flavor of black salt.
Powdered red chilies: Depending on your desired level of heat, you can use paprika or cayenne pepper.
A combination of garlic powder and onion powder can be used for a similar flavor that is as pungent as asafetida.

Pro Tips

1. Soak the Dates Before chopping the dates, soak them in warm water for about 10-15 minutes to soften them further. This will make them easier to mush during cooking and create a smoother chutney.

2. Adjusting Sweetness and Spice Taste the mixture after adding jaggery. If it’s too tangy, add more jaggery gradually. Similarly, adjust the spiciness by increasing or decreasing the red chili powder to suit your preference.

3. Use Fresh Roasted Cumin For enhanced flavor, freshly roast and grind cumin seeds instead of using pre-ground cumin powder. This adds a deeper, more aromatic flavor to the chutney.

4. Straining Method After blending, use a fine-mesh strainer when straining the chutney to ensure a silky, lump-free consistency. Press down with a spoon to extract all the liquid.

5. Storage Tip Freeze the chutney in ice cube trays for easy portioning. Once frozen, store the cubes in a zip-lock bag, so you can thaw and use small amounts as needed. This will help preserve the chutney for longer periods.