Khajur Imli Chutney Recipe – Easy Tamarind Date Chutney
Learn how to make khajur imli chutney at home with this easy, sweet, tangy, and spicy imli chutney recipe, perfect for samosas, chaat, and snacks.
Table of contents
What is Khajur Imli Chutney
Khajur imli chutney, also called imli chutney or khatti meethi chutney, is a sweet, tangy, and mildly spicy sauce made with tamarind, dates, and aromatic spices. It is one of the most popular chutneys in Pakistani and Indian cuisine, served with many snacks and street foods.
Imli chutney is a staple in many Pakistani homes, especially during Ramadan. It is often prepared alongside green chutney to serve with iftar snacks and appetizers.
This easy tamarind chutney is perfect as a dip for samosas, pakoras, spring rolls, kachoris, and aloo tikki. It is also delicious drizzled over samosa chaat, chana chaat, and dahi bhalla.
Key Ingredients
- Tamarind (Imli) – Use good-quality tamarind for the best flavor. Soak it in hot water until soft, then strain it to extract the pulp. The tamarind pulp gives this chutney its signature sweet and tangy flavor. To save time, you can also use tamarind concentrate.
- Dates Paste (Khajur) – Dates paste adds natural sweetness and gives the chutney a thick, rich texture. It is a great alternative to refined sugar. If you don’t have dates paste, you can use jaggery instead.
- Ginger Powder (Soonth) – Ginger powder, also called ‘soonth’, adds a warm, slightly spicy flavor that balances the sweetness of the dates and tanginess of the tamarind.
- Spices Used – This recipe uses cumin powder, black salt, red chili flakes, black pepper, and Himalayan salt. These simple spices give the chutney its classic sweet, tangy, and spicy flavor. Adjust the spice level to your taste.
Serving Suggestions
- Homemade imli chutney pairs perfectly with many Pakistani and Indian snacks. Serve it as a delicious dipping sauce with samosas, pakoras, spring rolls, kachoris, and aloo tikki.
- You can also drizzle this sweet and tangy tamarind chutney over boondi chaat, samosa chaat, chana chaat, and dahi bhalla for an extra burst of flavor.
Storage Instructions
You can store this homemade imli and date chutney in the refrigerator or freezer, depending on how long you want to keep it.
Refrigerator Storage – Store the chutney in a clean, airtight glass or ceramic jar. It stays fresh in the refrigerator for more than 1 month.
Always use a clean and dry spoon when taking out the chutney. This helps prevent spoilage and keeps it fresh for longer.
Freezer Storage – For longer storage, pour the chutney into an ice cube tray and freeze it.
Once frozen, transfer the cubes into a zip-lock bag or freezer-safe container. It can be stored for up to 6 months.
Thaw only the amount you need before serving.
For Longer Shelf Life
Follow these simple tips to keep your imli chutney (sweet tamarind chutney) fresh for longer:
- Do not use your hands when extracting or straining tamarind pulp. Use a silicone spatula or wooden spoon instead.
- Keep the chutney thick for better shelf life. You can always thin it with water before serving.
- Always use clean utensils and sterilized jars for cooking and storage. A glass bottle is best for storing chutney.
- Use a clean, dry spoon every time you take chutney out. This prevents contamination and spoilage.
Expert Tips for Best Khajur Imli Chutney
- For a sweeter chutney, add a little jaggery (gur) or sugar.
- To save time, you can use tamarind concentrate.
- Whole dates work well if dates paste is not available. Soak them for a few hours, then blend into a smooth paste.
- I used dates for natural sweetness and thickness, but you can skip them if you prefer.
- Instead of dates, you can use jaggery, sugar, or stevia as a sweetener.
- You can replace dates with jaggery or your preferred sweetener if desired.
- Adjust the amount of water to make the chutney thicker or thinner, depending on how you like it.
FAQs
It lasts for more than 1 month in the refrigerator when stored in a clean airtight glass jar. It can last up to 6 months in the freezer.
Your chutney may be thin because of extra water. You can cook it a little longer to thicken it or reduce water next time.
Yes, tamarind concentrate is a quick and easy alternative. It saves time and still gives good flavor.
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Recipe
Khajur Imli Chutney Recipe
Ingredients
- 1 cup imli / tamarind (tightly packed)
- 3 cups water
- 1 cup date paste
- 1 teaspoon cumin powder
- ½ teaspoon black salt
- 1 tablespoon red chilli flakes
- ½ teaspoon black pepper powder
- ½ teaspoon ginger powder
- ½ teaspoon Himalayan pink salt
Instructions
- Soak imli (tamarind) in boiling water for 3 to 4 hours, or overnight if possible.
- Mash it with your hands or a spatula. Strain through a sieve and discard the seeds.
- In a pot, add the tamarind pulp and bring it to a boil.
- Add the date paste, cumin powder, black salt, red chilli flakes, black pepper powder, ginger powder, and salt.
- Simmer on low heat until the consistency thickens, stirring continuously.
- Let it cool completely, then transfer to an airtight jar. Store in the refrigerator for up to 1 month, or in the freezer for up to 6 months.
- Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- You can also use whole dates if date paste is not available. Soak them for a few hours, then grind before using.
- The consistency of the chutney can be easily adjusted by altering the quantity of water.
- Always use a clean, dry spoon when taking out the chutney to extend its shelf life.
