Have you all wondered about the recipe of the tongue tickling and lipsmacking brown colored chutney that is poured over your chaats or filled in panipuris ? Do you ask for some extra khatta meetha chutney to be packed when you buy samosas or Dhoklas for your family ?
If you thought that making this recipe is very complex ,worry not , now you can whip this chutney at the comfort of your home and even store it away for a long time in your freezer and enjoy it as and when you like .
Khajoor Imli Chutney is a very simple recipe using 3 main ingredients Dates(khajoor) , Tamarind (Imli) and jaggery (Gud).
No Desi Chaat is complete without a generous pouring of the khajoor Imli chutney and the spicy green chutney. I generally have a batch of this khajoor imli chutney my fridge which comes in handy to satisfy my sudden pani puri cravings . All I need to do is grind some fresh coriander chutney and dunk the pani puris in these two chutneys and stuff my mouth and relish ..
If you are a crazy fan of lipsmacking chaats like me ,then you must check out these recipes on my blog.
This week is the 287th week on our foodie group FMBH and it was Aruna's turn to suggest the theme . She came up with this novel idea to post recipes using "dates" as the star ingredient and called this theme as DateWithDates. If you are a die hard fan of Indo Chinese cuisines and love your spring rolls or wontons with a generous helping of Schezwan Chutney, then do check this fiery and flavorful recipe posted on Aruna's blog .Recipe link SCHEZWAN Chutney
Preparation Time - 20 mins
Cooking Time - 20 mins
Ingredients
50 gms seedless tamarind
5-6 tbsp jaggery powder
2 tsp red chilli powder
1 tsp roasted jeera powder
Pinch of dry ginger powder
1/2 tsp black salt/kaala namak
Pinch of salt
2 cups water
Method
- Boil the dates , tanarind and jaggery powder in 2 cups of water until they become soft. Alternatively you can pressure cook it for 1 whistle.
- Let it cool down completely, blend it in a blender to a very fine paste. Adjust water while grinding incase it feels too thick .
- Pass this paste through a sieve so that we have only the date tamarind extract and nothing else.
- To this fine extract , add the red chilli powder, roasted jeera powder, salt ,dry ginger powder and 1/2 cup water .Mix it well and bring it to a rolling boil and add the black salt in the end after turning off.
**this step is done to ensure that the chutney has a longer shelf life .
- Cool the chutney completely and then transfer to a clean and dry bottle and store in the fridge .
- Always remember to use a dry spoon to take out the required quantity of chutney and then store it away immediately. Don't thaw it for a long time .
Donot forget to pin this recipe and share it with your friends .
This sweet-sour chutney is the backbone of almost all Indian chaats. Love the addition of dry ginger powder and black salt here. Now, you are tempting me to make some chutney too, and use it in some chaat!
ReplyDeleteTamarind dates chutney look lip smacking and delicious. Always love my chaats with extra chutney as topping. Making chaat is such a breeze when we have the chutney ready.
ReplyDeleteDate tamarind chutney is my most favourite chutney. Your looks lipsmackingly delicious. So well explained recipe.
ReplyDeleteLip smacking chutney, it's the life line of all the chaat recipes.. wonderful share and well explained recipe for the beginners.
ReplyDeleteDates tamarind chutney looks very inviting mainly with golgappa. One of the main chutney recipe for many Indian snacks and street food. Loved the flavors of dry ginger powder and jeers powder in it.
ReplyDeleteNo street food is complete without this lip smacking dates and tamarind chutney. I make it in the same manner. Lovely share.
ReplyDeleteNo chaat recipe is complete without a generous dollop of dates tamarind chutney. It is an essential must have in all Indian Kitchens. Like the idea of adding a pinch of dried ginger, which I usually don't. Must try that next time I make my batch of this sweet and tangy chutney.
ReplyDeleteTamarind and dates chutney is a favourite with us too. I make it too but not as often as I would like to as I don't often get the fresh tamarind. Your recipe has reminded me that I should try and get the ingredients to make it soon
ReplyDeleteKhajoor I’m lo chutney is so versatile and delicious. A handy chutney anytime. I would love to try your version sometime.
ReplyDelete3 ingredients creating lip smacking magic in the chaat kingdom !!
ReplyDeleteIn the Caribbean, we also make tamarind chutney but we dont make it with dates also. We usually just add brown sugar. Going to try it this way next time for sure.
ReplyDeleteThis is a versatile chutney that we can use in many ways, for chaats, snacks, dahi vadas etc etc.. Very well made with perfect consistency
ReplyDeleteThis dates chutney is the kingpin of the Indian Street Food. My refrigerator is always stocked with a few chutneys and Imli chutney is one of them. I liked your version of dates tamarind chutney as well. In order that the chutney stays good for a longer time. I take small serving portions of the chutney and immediately place the rest back into the fridge. Nice post!
ReplyDeleteSo yummy, I love the tamarind chutney with parathas and samosas, but with dates it is something new and I will love to try this.
ReplyDeleteI think the dates add such a deep sweetness to the tamarind chutney, something beyond just sweetness and are good for you too!
ReplyDeleteAhhh! You now have me craving chats! WIthout dates and tamarind chutney no chat is complete. Wish I can skip lunch and eat some lovely chat with this chutney.
ReplyDeleteWho doesn't love the dates and tamarind chutney? I like the extra flavours you have added after the chutney has been cooked with the dates and jaggery. I just got a fresh supply of dates and tamarind so will try your recipe.
ReplyDelete