Khajur Imli Chutney | Date and Tamarind Chutney Recipe

Tamarind chutney also known as Imli chutney or Khatti Meethi chutney is a sweet and spicy sauce with the tanginess from tamarind. It is enjoyed with many desi (Pakistani/Indian) snacks. You can use it as a dip for rolls, pakorhas, samosas, kachoris, aloo tikki and many more or top it on samosa chaat, chana chaat or dahi bhalla.

This chutney along with green chutney is regularly made especially for Ramadan at Pakistani households.

Ingredients you’ll need for imli chutney:

• Tamarind: Use good quality tamarind. It is easily available at Pakistani/Indian grocery stores. Tamarind is soaked in hot water for some time, then strained through a strainer and then its water is used in the recipe. To save your time, you can also use tamarind concentrate.
• Dates Paste: I used dates paste instead of sugar for natural sweetness and thick consistency. You can also use jaggery as it is a much healthier than sugar.
• Ginger Powder: Ginger powder also called ‘Soonth’ elevates the flavor of this chutney and gives it some heat.
• Spices: I have used cumin powder, black salt, red chili flakes, black pepper powder, and Himalayan salt. These spices combine and give that nice kick to the chutney. You can also add more spices of your choice.

Serving Suggestions:

It is enjoyed with many desi snacks. You can use it as a dip for rolls, pakorhas, samosas, kachoris, aloo tikki or top it on samosa chaat, chana chaat or dahi bhalla.

Storage Suggestions:

You can store this imli chutney in fridge as well as freezer:

• Refrigerator: It keeps well in the refrigerator for more than a month easily in an airtight bottle. Be sure to store it in a bottle made from either glass or ceramic and use a clean and dry spoon every time when taking out the chutney.
• Freezer: Just pour it in the ice cubes tray and freeze. Once frozen, store in a zip lock bag or freezer safe container up to 6 months. Thaw it out when you are ready to use.

For longer shelf life:

• Don’t use your hands while squeezing the pulp of imli or passing it through the sieve. Use a silicon spatula or wooden spoon instead.
• Make sure your chutney is as much thick as possible. You can always add some water for thinner consistency before serving.
• Use sterilized spoons and jars for cooking and saving it. I prefer saving it in a glass bottle.
• Make sure to use a clean and dry spoon every time when taking out the chutney.

Recipe Notes:

• If you want more sweetness, you can add in a little jaggery (gurh) or sugar.
• To save your time, you can also use tamarind concentrate.
• I used dates for sweetness as well as for the thickness, but you could skip them. Use gurh / shakkar (jaggery) or stevia instead of dates.
• You can also use whole dates if dates paste is not available. Just soak them for few hours and then grind before using.
• This recipe can be easily halved, doubled or tripled.
• The consistency of the chutney can be easily altered by adjusting the quantity of water.

Video Instructions:

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Serves: 3 Cups Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.8/5

( 5 voted )

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Ingredients

• Imli / Tamarind (tightly packed) – 1 cup
• Water – 3 cups
• Dates Paste – 1 cup
• Cumin Powder – 1 teaspoon
• Black Salt – ½ teaspoon
• Red Chilli Flakes – 1 tablespoon
• Black Pepper Powder – ½ teaspoon
• Ginger Powder – ½ teaspoon
• Himalayan Pink Salt – ½ teaspoon

Instructions

Step by step recipe is given below:

1. Soak imli (tamarind) in boiling water for 3 – 4 hours or overnight, if possible.
2. Mash it with your hands or spatula. Strain it through a strainer and discard the seeds.
3. Now in a pot, add the pulp and bring it to boil.
4. Add dates paste, cumin powder, black salt, red chilli flakes, black pepper powder, ginger powder and salt.
5. Simmer on low heat until the consistency thickens, stirring continuously.
6. Let it cool down completely and then transfer to an airtight jar and store in refrigerator for up to 1 month or in freezer up to 6 months.

Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• If you want more sweetness, you can add in a little jaggery (gurh) or sugar.
• This recipe can be easily halved, doubled or tripled.
• Use sterilized spoons and jars for cooking and saving it. I prefer saving it in a glass bottle.
• Make sure to use a clean and dry spoon every time when taking out the chutney.