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Khajur Imli Chutney

Khajur Imli Chutney

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Course: Side Dish
Cuisine: South Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 Cups
Author: Farhana

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!”

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.