Tamarind Date Chutney Recipe, Sweet Tamarind Chutney Recipe for Chaat


This Tamarind Date Chutney Recipe is what I have been making very often and regularly. I learnt it whilst my Home Science classes and have been following this recipe since then.

This sweet chutney can be had for making chaat items like pani puri, bhel puri, sev puri, dahi sev batata puriragda patties, aloo tikki and even samosa and pakora-bhajiya. Its a one stop chutney recipe solution for all your chaat and fried savoury snacks.

This tamarind date chutney recipe yields about one and half cup of chutney. Make it and store it in the refrigerator in an airtight container. Stays good for about 15-20 days.

If you don’t have dates then there is another variation of this chutney made only with tamarind and dry ginger powder. this variation of the tamarind chutney is called as saunth chutney in north india. this saunth chutney is also used while serving samosa, pakoras and with popular chaat snacks.

How to make the Tamarind Date Sweet Chutney Recipe for Chaat:

  • In a pan, take the seedless tamarind, seedless dates and water. cook for about 8-9 mins on a low flame.

  • Add powdered or grated jaggery and stir.

  • Let the jaggery dissolve and the mixture thicken a bit. Add all the spice powders, salt and simmer for 1-2 minutes more.

  • The chutney mixture is ready now. Let it cool.

  • In a grinder, pour the entire chutney mixture. Grind the chutney in a grinder till smooth. Add some water if required while grinding. Strain the chutney through a strainer. Store the tamarind date chutney in airtight bowl or container in the refrigerator.

Add the sweet tangy tamarind dates chutney to the chaat or indian snacks that you make at home. In the pics the chutney is served as well as added to ragda patties –  a popular mumbai street food.

sweet chaat chutney

If you are looking for more chutney recipes then do check mango chutney, coconut chutney, mint chutney, coriander chutney and green chutney.

Tamarind Date Chutney Recipe details below:

4.2 from 5 reviews
tamarind dates chutney recipe
tamarind dates chutney recipe - sweet tangy gooey chutney made with tamarind, dates and jaggery that is often accompanied with indian chaat snacks.
CUISINE: north indian
SERVES: 1 small jar
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ½ cup tightly packed seedless tamarind
  • ½ cup seedless dates
  • ½ cup powdered or grated jaggery or as required - adjust as per your taste
  • 2 cups water
  • ½ tsp roasted cumin powder
  • ½ tsp coriander powder
  • ½ tsp dry ginger powder
  • ¼ or ½ tsp red chili powder or 1 dry red chili * see notes
  • black salt or rock salt as required.
  1. in a pan, take the tamarind, dates and water.
  2. cook the tamarind and date for about 8-9 minutes on a low flame till they soften.
  3. now add the powdered jaggery and continue to cook.
  4. let the jaggery dissolve and the mixture thicken a bit.
  5. add all the spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
  6. stir & simmer for a further 1-2 minutes more.
  7. season with salt.
  8. let the chutney mixture cool down.
  9. in a chutney grinder or small blender, grind the this whole mixture till smooth.
  10. add some water if required while grinding.
  11. strain the chutney through a strainer.
  12. store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.
* if using dry red chili, add it with the tamarind and dates right at the beginning - step 1.

please note you can have the consistency of the sweet chutney as per your choice. simply alter the amount of water and make the chutney thin or thick as per your requirements.

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  1. Claudia says

    Thank you for your very tasty and easy recipe. It came out just the way I hoped, to have with Greek spinach and cheese triangles. I used one small dried chili, which was just right. I will certainly use your recipes again.

  2. Rashmi says

    Hi ……I normally make this chutney almost in the same way…only difference is I boil tamarind & jaggery first…..strain it and then boil dates & grind.

    As you said ……in a chutney grinder or small blender, grind the this whole mixture till smooth…that means grind tamarind as well
    Is it easy to grind tamarind?
    would it come back with smooth paste?
    Won’t it affect the colour as you see your final chutney colour in katori is different to what you have showed in the container?

    If it works I my problem will be solved as it takes heaps of time to just strain tamarind.

    • says

      when tamarind is cooked, it softens and is then easy to grind. yes it does. the color is due to the lighting in my kitchen. the final pics i take near natural light. hence the color difference. if you want you can strain the chutney after grinding.

  3. Sujata Sachin says

    Dear Dassanna,

    I was searching for this recipe since long, tried thrice n everytime nit able to match that perfection n today I did it. It was awesome..no it was mmmmm….no words…
    Thank U so much…

    Your big fan

  4. Parvathy says

    Hi, to use this pani for pani puri do we need to add more water.my daughter loves pani puri with sweet pani.not 1 bit of spice. thanks

  5. pooja says

    Hi Dassana

    I am very new to your site. I just loved your presentation. All recipes are so easy. Thanks a lot for all the effort you take to present them so well.

  6. umesh says

    I had never seen this sauce recipe before many recipes I would like to Thank for this recipe to explore it about good quality & nutritious and it is Today’s need to do something different.
    Very Delicious Recipe


    I was looking for this recipe. I shall try out on this weekend. Thanks for posting this recipe. This is one among my favourites.

  8. mashood says