Sweet Chutney Recipe, How to make Sweet Chutney | Sweet Tamarind Chutney

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.

sweet chutney, tamarind chutney

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:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

sweet chutney

4.74 from 15 votes
Sweet tamarind chutney recipe for chaat - sweet tangy gooey chutney made with tamarind, dates and jaggery that is often accompanied with Indian Chaat snacks.
Tamarind Chutney Recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:16 mins
Total Time:21 mins
Course:side dish
Cuisine:north indian
Servings (change the number to scale):1 small jar
(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 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.


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.


1. * if using dry red chili, add it with the tamarind and dates right at the beginning - step 1.
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.

NUTRITION INFO (approximate values)

Nutrition Facts
sweet chutney
Amount Per Serving
Calories 640
% Daily Value*
Sodium 1199mg52%
Potassium 482mg14%
Carbohydrates 158g53%
Fiber 5g21%
Sugar 148g164%
Protein 2g4%
Vitamin A 150IU3%
Calcium 77mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

tamarind for tamarind date chutney recipe

  • Add powdered or grated jaggery and stir.

jaggery for for tamarind date sweet chutney recipe

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

sweet jaggery for tamarind date chutney recipe

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

making tamarind date chutney recipe

  • 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.

preparing tamarind date chutney recipe, tamarind sweet chutney recipe

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.

sweet chaat chutney recipe, tamarind date chutney recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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93 comments/reviews

  1. Hi! I am a great fan of yours.i cook better just because of you.loads of love and blessings to you.5 stars

    • thanks ambika for your kind words and best wishes.

  2. Hi
    What can we replace with jaggery as some are allergic to jaggery…pls reply5 stars

    • dimple, you can use sugar.

  3. 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.

  4. I tried the recipe . And came out awesome. Thanks for sharing with detailed steps and pics.5 stars

    • welcome mitu and thank you for your positive feedback 🙂

  5. Really good, served with Biryani.5 stars

    • thank you lathika for your positive views 🙂

  6. Wonderful…… I maked it with moong dal pakode…… And it was very tasty??

    • thankyou sadiya 🙂

  7. The amount of tamarind used is way in excess of requirements.1 star

    • not at all. since its tamarind chutney, the taste and tartness of tamarind should be felt. also the amount of jaggery and dates combine very well.

  8. I am a big fan of yours. Coz previously i was very bad in cooking. Now I can cook nicely and properly by following your step by step instructions and whatever dish i do these days. The day i visited your blog after that for every single dish i look for your recipes and do. It turns out to be simply yummy. And this recipe turned out to be nice and khata meetha. Thank you dassana.

    • thats nice to know that the blog is helping you. thank you subha. the chutney is khatta meetha in taste 🙂

  9. You are a blessing!!! Thank you! I always have my phone in the kitchen with me so I can follow your cooking! Bless you.

    • you are welcome anne god bless you too 🙂

  10. Your blog is a blessing. Being pregnant and living on the other side of the globe, I sure suffer a lot of food cravings that are hard to meet. Although it is fun to grab your favorite food from road side stand, sometimes these foods made at home come to a rescue. Your recipes have helped me survive several cravings. Thanks a lot.5 stars

    • pleased to know this mahima take care of yourself and the baby. thankyou for your kind words and god bless you 🙂

  11. Thank you very much. Your recipes are simple and fantastic. Helps me a lot in cooking something new for my family.4 stars

    • welcome sowmya 🙂 and thankyou for your kind words.

  12. The recipes are really was to follow.liked it very much. Thanx a lot.

    • welcome vicky

  13. Over here in doha I get ready made date paste and tamarind paste. So I did this chutney in 10 minutes and I didn’t need the jaggery.3 stars

  14. 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.5 stars

    • welcome claudia. glad to know this.

  15. Hi, can i add fresh ginger inplace of dry ginger powder…


    • welcome leela. yes you can add fresh ginger.

  16. Thanks very nice

    • welcome naresh

      • I live in Trinindad , we don’t get dates as much to use in chutney..I use rasins and it works fine ..

        • thanks sneh for the suggestion.

  17. Hi Dasana, I just made the tamarind chutney and I used sugar instead of jaggery — turned out well. Thanks!4 stars

    • Welcome Asia

  18. THAnk you

    • welcome.

  19. 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.

    • 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.

  20. Can we use dates syrup? If yes, what quantity should we use?

    • i think you can add dates syrup. depending on the sweetness, you will have to adjust the taste. so i cannot tell the quantity.

  21. I donot have kala namak.is okay if I add normal salt.would it make a difference to the taste.

    • yes it makes a difference. but if you don’t have then just skip and add regular salt.

  22. 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
    🙂5 stars

    • welcome sujata.

  23. very good. thanks

    • welcome manisha

  24. Will try both chutneys.

  25. What if I don’t have jaggery? Can sugar be a substitute? If so, what proportion. Thanks.

    • you can use sugar. you can also use brown sugar. you can start with 1/2 cup and if the chutney feels tart or sour, then you can add a few tbsps more.

  26. 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

    • you will have add some water to make a slightly thin consistency. then you can adjust the sweetness accordingly.

  27. is it necessary to use red chilly powder to make this chutney?

    • chilli powder gives a subtle heat in the chutney. you can skip it if you don’t want.

  28. 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.

    • thanks pooja

  29. Thanks alot 4 ur lovely recipe ur way of presentation is too gud its very easy to understand4 stars

    • thanks mona for the positive feedback

  30. Made it for the sev puri recipe of yours.

    • thanks greeshma

  31. Hi.. Till how many days can we use this chutney if stored in refrigerator?

    • you can store it for 7-10 days.

      • Thanks for such a quick reply 🙂 !!

  32. 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

    • thanks

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

  34. Nice Pics..its tempting..i m gonna try today..thanks

    • thanks priya