Tamarind Chutney Recipe | Imli Chutney | Sweet Tamarind Dates Chutney with detailed photo and video recipe. A sweet and tangy chutney recipe prepared from dates, tamarind and jaggery. It is typically used in chat recipes, especially for pani puri and bhel puri and is quite popular in Northern India. It is also commonly referred to as saunth chutney or saunth chutney recipe or even sweet chutney recipe.
Initially, I thought of preparing just sweet tamarind chutney, but I was having a bunch of dates unattended from my previous recipe. Hence I decided to prepare the sweet tamarind date chutney. While I avoid having this chutney recipe in any of my chaat recipes. However, my husband loves sweet and spicy combinations in his chaat recipe. Hence I prepare this chutney recipe well ahead in advance and store it in an airtight container. Typically it has a long shelf life and can be preserved for months. The best part of this chutney is its usability. I add it to almost all the chaat recipes and as a topping for deep-fried snacks like samosa and kachori.
In addition some tips, variations and suggestions for a perfect sweet tamarind chutney or Khajoor Imli ki chutney. In this recipe, I have prepared a thicker version which can be ideally used as a dip or as a topping for snacks. If you are using it as a topping for chaat recipes, add water to make it a thin and flowing consistency. Secondly, if you do not have dates, just jaggery can be used to get the sweet taste. Lastly, you can also soak the tamarind and dates in water so that they can be easily grounded. Once prepared, store it in an air-tight container for a longer shelf life.
Finally, I do request you to visit my other Snacks Recipes Collection and Chutney Recipes collection. Particularly, green chutney, red garlic chutney, pudina chutney, samosa chaat, sev puri, dahi puri and onion samosa recipe. Also, I request you to check my other recipes collection from my website like,
Video Recipe
Recipe Card for Sweet Tamarind Chutney
tamarind chutney recipe | imli chutney | sweet tamarind dates chutney
Ingredients
- ½ cup seedless tamarind / imli
- ½ cup seedless dates / khajoor
- 2 cups water, for thinner consistency add 3 cups water
- ½ cup jaggery /gud
- ½ tsp fennel powder / saunf powder
- 1 tsp coriander powder / dhaniya powder
- ½ tsp cumin powder / jeera powder
- 1 tsp kashmiri red chili powder / lal mirch powder
- ½ tsp dry ginger powder / sonth- saunth powder
- salt to taste
Instructions
- firstly, in a large kadai take equal proportion of tamarind, dates and jaggery (½ cup each)
- further pour 2 cups of water.
- mix and boil the mixture for atelast 10 minutes.
- also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
- mix and mash tamarind and dates.
- furthermore, simmer the mixture for 2 minutes.
- later allow the mixture to cool completly.
- now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
- further strain the puree.
- and transfer the prepared khajoor imli ka chutney into airtight jar and store it in the refrigerator..
- finally, use the prepared tamarind date chutney in preparing sev puri, bhel puri or pani puri.
How to Make Tamarind Chutney with Step-by-step Photos
- firstly, in a large kadai take equal proportion of seedless tamarind, seedless dates and jaggery (½ cup each).
- further pour 2 cups of water. for thinner consistency chutney add 3 cups water.
- mix well, making sure they are completely immersed in water.
- now boil the mixture for atelast 10 minutes or till the tamarind and dates turn soft.
- also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
- mix and mash tamarind and dates.
- furthermore, simmer the mixture for 2 minutes.
- later allow the mixture to cool completely.
- now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
- further, place a strainer over the bowl and pour the blended puree.
- with the help of spatula strain the puree by pushing out.
- discard the residue as there is no pulp left in it.
- also scrape off the bottom of strainer as there will be more pulp.
- furthermore, transfer the prepared khajoor imli ka chutney into airtight jar and store it in the refrigerator.
- finally, use the prepared tamarind chutney / tamarind date chutney in preparing sev puri, bhel puri or pani puri.
Notes
- firstly, soak the tamarind and dates in warm water for 30 minutes, to reduce the boiling time.
- additionally, temper the chutney with chopped green chilli, and garlic for more flavours.
- most noteworthy, use seedless dates and tamarind, else tamarind chutney will turn bitter while blending to puree.
- also, dilute the chutney as desired just before serving to increase the shelf life.
- finally, tamarind chutney / tamarind date chutney stays good for a month when refrigerated in a airtight glass jar.
Thanks for this recipe, it came out yum and I sent it to my sister who is pregnant and she loves it!
Yummy chatney thanks hebbars
One can use cranberry instead of tamarind
thanks a lot for this tip Meera
omg super super.. I tried it for my son and he loved it when I made sev puri using this.. thanks a lot
Thanks a lot Nidhi for trying this recipe
Hi, Do you have some sort of an equivalence formula for Tamarind vs Tamarind paste?
Hi kedar,
I am afraid I did not understand your question?
First of all Great work guys you inspire me to cook and learn new dishes. I live in Germany and I only get Tamarind Paste and not raw tamarind.
So i was wondering if I have to prepare this using Tamarind paste, do you have the proportion for the ingredients?
Thanks for your response
hi if you say 1/2 cup how much is that in gms or kgs
Hi Mogana, 1/2 cup is 125 ML or gms
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