Date Tamarind Chutney Recipe

Khajur Imli Ki Chatni
Date / Tamarind Chutney
Submitted By: Taz


½ Cup Tamarind Concentrate (Imli)
1 Cup Seedless Dates (Khajur)
1 Cup Raw Sugar (Jaggery) - grated
¼ inch piece Fresh Ginger (Adrak) - rough chopped
2 tsp Cumin Seeds (Jeera) - roasted and ground into a fine powder
2 tsp Red Chile Powder (Lal Mirchi)
½ tsp Black Salt (Kala Namak)
½ tsp Black Pepper (Kali Mirch) - ground
2 Cups Water

  1. Place jaggery, dates, and water in a medium pan with a tight fitting lid - Bring to a boil over medium-high heat - Reduce heat to a 'high' simmer and allow to cook covered for 2 hours (keep an eye on the water - add just enough as needed to keep the dates from scorching)
  2. Once the dates have cooked, allow them to cool for 20-30 minutes - Transfer the dates to the work bowl of a food processor or blender - Add Ginger and purée until smooth
  3. Strain the puréed date mixture through a fine mesh sieve (use a spatula to help push the mixture through) into a clean, medium pan - Place the pan over medium-low heat - Add Tamarind concentrate and bring to a simmer
  4. Once a simmer has been achieved, add ground cumin, red chile powder, black salt and pepper - Thoroughly combine
  5. Allow the mixture to simmer until it thickens (the mixture should thinly coat the back of a spoon - think 'warm syrup')
  6. Remove from heat and allow cool to room temperature (chutney will continue to thicken as it cools)
  7. Serve chilled or at room temperature with chaat of choice or as part of any Indian meal
Chutney can be stored refrigerated in an airtight container for up to 2 weeks

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