Sweet Tamarind Chutney Recipe with step by step photos – This Easy Tamarind Dates Chutney Recipe is what I have been making very often and regularly. I learnt this khajur imli chutney 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, aloo tikki and even samosa or pakoras. Its a one-stop chutney recipe solution for all your chaat and fried savory snacks.
This tamarind chutney recipe yields about 1.5 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 imli ki chutney or saunth chutney in north india. this chutney is also used while serving samosa, pakora and with popular chaat snacks.
If you are looking for more chutney recipes then do check:
sweet chutney
INGREDIENTS FOR sweet chutney
- 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 teaspoon roasted cumin powder (bhuna jeera powder)
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon dry ginger powder (saunth or sooth)
- ¼ or ½ teaspoon red chili powder or 1 dry red chili * see notes
- black salt or rock salt as required.
HOW TO MAKE sweet chutney
preparing sweet tamarind chutney mixture
- in a pan, take the tamarind, dates and water.
- cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften.
- now add the powdered jaggery and continue to cook.
- let the jaggery dissolve and the mixture thicken a bit.
- add all the spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
- stir & simmer for a further 1-2 minutes more.
- season with salt. let the chutney mixture cool down.
grinding sweet chutney
- in a chutney grinder or small blender, grind this whole mixture till smooth.
- add some water if required while grinding.
- strain the sweet tamarind chutney through a strainer.
- store the sweet chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.
RECIPE TIPS
2. please note you can have the consistency of the sweet tamarind chutney as per your choice. simply alter the amount of water and make the tamarind chutney thin or thick as per your requirements.
How to make Sweet Chutney
- 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 tamarind 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 tamarind chutney through a strainer. Store the sweet tamarind chutney in airtight bowl or container in the refrigerator.
Add the sweet tangy tamarind chutney to the chaat or indian snacks that you make at home. In the pics the tamarind chutney is served as well as added to ragda pattice – a popular mumbai street food. you can also serve it with chaat snacks like bread pakora, veg cutlet, bread roll, onion pakoda, hara bhara kabab etc.
Your recipes are awesome…
thank you.
What is jaggery
jaggery is unrefined cane sugar and is made by boiling sugar cane juice in large iron pans, where the molasses and sugar crystals are not separated. jaggery has a light yellow to a dark brown color.
Hello mam, I’m also very passionate about cooking. I like your recipe very much becoz of your detail explaining method. Plz tell me how long we can store it?
thats nice to know. stays good for about a month or two in the fridge.
Made this last night to go with our veg pakoras. A tasty blend of sweet and tangy – perfect! Thanks for sharing.
Welcome Hitesh. Thanks for your positive feedback on tamarind chutney.
Can v have tis chutney with aloo paratha
you can.
Mam can i know what type of date you are using
i have used dates which do not have seeds in them. i do not know which variety of dates it was.
a very nice recipe!
Thank you very much.
Welcome Davi
hope it won’t make a big difference if i use normal dates after removing seeds.
thank you, dassana ma’am
welcome sanjai. yes you can use. but make sure you remove every seed.
is there something called seedless dates separately?? or can we jus remove seeds from normal dates and use?
sanjai, you do get dates where the seeds are already removed. or you use normal dates and removed the seeds.
Awesome! Thanks
Welcome Suma
I want to make this recipe bt I’m running out of saunth powder. Can I add fresh ginger? If yes, then how much of it and when to add in the recipe? Thank in advance
Welcome Bhawana. Skip adding fresh ginger.
I love each and every dish prepared by you.i cook awesome now just because of you.loads of thanks.Now for me cooking means Amit dassana.
Thanks Ambika for your kind words.
Hi! I am a great fan of yours.i cook better just because of you.loads of love and blessings to you.
thanks ambika for your kind words and best wishes.
Hi
What can we replace with jaggery as some are allergic to jaggery…pls reply
dimple, you can use sugar.
I only have tamarind paste/puree available, how much paste should I use in place of the seeds? Thank you
you can use about 1/4 cup. if the chutney becomes too tart, then you can always add some more jaggery.
I tried the recipe . And came out awesome. Thanks for sharing with detailed steps and pics.
welcome mitu and thank you for your positive feedback 🙂
Really good, served with Biryani.
thank you lathika for your positive views 🙂