Date Tamarind Chutney Recipe for Chaats and Snacks (instant pot & stove top method). This chutney is an amalgamation of Sweet, Spicy and Tangy flavours that can be stored for more than 6 months.
Any chaat is incomplete without the date tamarind chutney and the Green Chutney to spruce it up. This chutney is a very healthy one considering the ingredients that goes into it.
Table of Contents:
This chutney is also most commonly known Khajur Imli ki Chutney or Meetha Chutney or Sweet Chutney.
Though it is available at big supermarkets in bottled form, I prefer making it at home without any added preservatives.
Other than chaats, you can also serve it as a dip with any snack or drizzle it on gravies like chana masala before serving.
Why make Date Tamarind Chutney
Make ahead chutney that can be served as a dip with chaats & snacks
Has longer shelf life - 6 months minimum
More economical & healthy when made at home without any preservatives
Super simple and easy with lesser cooking time with fewer ingredients
Easily scale the recipe to double or triple it
Vegan, Gluten Free and Zero Oil chutney
Ingredients
Dates:
Whether it is for snacking or for cooking, I always prefer and use only seeded dates and remove the seeds prior to using it. They are moist and packs a great flavour and the chutney comes out smooth and silky.
Seedless dates are so dry & dehydrated sometimes because of the process that using it as such in any recipe is not recommended as it not only takes more time to cook & the texture is not uniform.
Tamarind:
Make sure you use new tamarind as it will not darken the chutney more. If you already have made ready to use tamarind paste, you can also use that.
Jaggery:
Use good quality organic jaggery if you are going to use it as such without filtering. Otherwise you need to dissolve it in water, filter out the impurities and use the syrup in the recipe.
Red Chilli Powder:
Adds the much needed spicy taste to the chutney. If you do not prefer it spicy, then replace half the quantity with kashmiri red chilli powder.
Roasted Cumin Powder:
This provides a deep flavour to the chutney than plain regular cumin powder. You can easily make this at home itself.
Dry Ginger Powder (Sonth):
Great for digestion and almost acts as a preservative as well.
Black Salt:
Boosts good digestion with several nutritive values.
Making roasted cumin powder at home
Heat a pan and add 2 to 3 teaspoon of cumin seeds. Dry roast over medium low flame till it becomes fragrant and changes colour. Take care not to burn it.
Take the pan off fire and let it cool completely. Transfer to a spice grinder and powder fine.
Store in an airtight container and use when needed.
Variations
If using tamarind paste, then use 2 tablespoon of it in place of tamarind.
Instead of jaggery, you can use cane sugar or brown sugar and use it as such without having to dissolve it of any impurities.
Recipe Notes
If using seedless dates, then I would suggest that you soak it in hot water for at least 30 mins in advance to rehydrate and soften it.
Make sure to remove all the fibre from the tamarind to prevent the blades of your blender jar from spoiling while grinding the chutney.
If you do not have dry ginger powder, simply add ½ inch piece of dry ginger.
If you do not have black salt, replace with chaat masala powder.
You can also add 2-3 dry whole red chillies instead of the powder. Make sure to remove the seeds before adding.
Shelf Life
I always store the date tamarind chutney in the refrigerator. If you follow this recipe to the T, then the consistency of the chutney does not change at all.
I have stored this chutney for 6 to 7 months max the last time when I made a huge batch.
Just make sure to use a clean spoon each time when taking the chutney out of the jar for use and return the container to the fridge immediately.
Why simmer chutney
Simmering the chutney after grinding is optional. But I prefer to do it because,
It helps to thicken the chutney.
There is no liquid separation from the chutney when stored for longer duration.
It increases shelf life.
Uniform consistency till the last drop of chutney is used.
See more Chutney Recipes
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Recipe
Date Tamarind Chutney Recipe
Ingredients
- Dates – ½ cup
- Tamarind – ¼ cup
- Jaggery or cane sugar – ½ cup
- Red chilli powder – ½ to 1 tsp
- Roasted Cumin powder – ½ tsp
- Dry Ginger powder – ¼ to ½ tsp
- Black salt – ¼ tsp
- Water – 2 cups
Instructions
Preparation:
- Crumble the jaggery. If using clean & organic jaggery, use it as such. Otherwise, dissolve in water, filter the impurities and use the syrup.
- Remove the seeds and fibre from tamarind. If using seeded dates, remove the seeds.
Instant Pot Method:
- Add all the ingredients to the inner pot. Close the lid, make sure that the steam release handle is in ‘Sealing’ position.
- Press the ‘Pressure Cook’ button and set the cooking time for 15 mins. Once the cooking is completed, wait for natural pressure release (npr).
- Grind to a smooth sauce or chutney using an immersion rod blender. If transferring to a blender jar for grinding, wait for the ingredients to cool completely. If too thick, then use ¼ to ½ cup lukewarm water to grind easily.
- Press the 'Saute' button and let the chutney cook for 2 to 3 mins. Switch off and let the chutney cool completely.
- Transfer the date tamarind chutney to a dry and clean jar and use when required.
Stove Top Pressure Cooker Method:
- Add all the ingredients to the pressure cooker. Close with lid and cook over medium flame for 3 to 4 whistles.
- Wait for the pressure to release and let it cool completely. Grind to a smooth sauce or chutney either with an immersion rod blender or by transferring to a blender jar. If too thick, then use ½ cup lukewarm water to grind easily.
- Cook the ground chutney for 5 to 7 mins over low flame till it thickens considerably and switch off the stove.
- Let the date tamarind chutney cool completely and transfer to a dry, clean jar & store it in the refrigerator.
Stove Top Method:
- Heat water in a pan and add all the ingredients to the hot water. Let it simmer for 10 to 15 mins till the jaggery completely dissolves. Take off fire. Close with a lid and let it cool down completely. I leave it for 2-3 hours so that the dates and tamarind could soften well and absorb the other spices.
- Transfer the entire contents to a blender jar and grind till smooth to a sauce consistency. Add less then ¼ cup of water if you find the mixture very thick to grind.
- Transfer the ground chutney to a pan and bring it to a boil over low flame. Simmer for 4 to 5 mins. When you start to see small bubbles around the chutney, take off fire and let it cool completely.
- Transfer to a dry, clean jar and use as required.
Anonymous
Amazing,need a samosa recipe from you now please. Thanks Usha
Anonymous
This is such a fantastic recipe. I made this for a party during Diwali and stored the excess in the fridge and completely forgot about it. Last week while cleaning out I found it and to my surprise it did not spoil at all. Finished it off by making bhel puri and even after a month it tasted just great. Thanks a lot. - Kajal.