Khajur Imli Chutney or Meetha Chutney or Sweet Dates and Tamarind Chutney for chats is one of those most widely used chutneys in almost all chats.
Chutneys are basic in all Indian Cuisines. When it comes to Chaats, each chat is enhanced with the condiment or chutney we add.
For Bhel I make two types of Imli Chutney, one Tamarind chutney and the other I make is with dates and Dry Red Chilies. For Samosas, the tamarind chutney that's made is again different as it has a syrup sort of texture. That's for another day for sure.
You can use this Chutney in different chats like this Dahi Chutney wale Gol Gappe
This chutney was originally posted in 2013, reshared with new pictures and I was sad I had to remove my original rambling as well!
For the A to Z Condiment Series, I am sharing this for K.
Ingredients for Khajur Imli Chutney
The main ingredients for making this Khajur Imli Chutney are Tamarind, Dates, and Jaggery. Since we add both dates and jaggery, it is more sweetish with a sour taste.
Tamarind - Use seedless tamarind approx about 1 big lemon size. Soaking it in hot water makes pulp extraction very easy. Remember to use very little water for extraction as possible. This will give you a thick pulp and you need not spend a lot of time boiling it to become thick.
Dates - Use pitted ones, by soaking them in water for grinding them smoothly.
Jaggery - Use grated jaggery for quick melt and any variety available to you.
Spice powders - I have used Fennel powder, Roasted Cumin Seeds, Kala Namak, and Red Chilli Powder. All these add to the flovour and make it very delicious.
This Khajur Imli Chutney is quick to make if you have the prep work done ahead. It involves soaking all the ingredients for easy grinding etc.
Wash the tamarind and soak it in hot water for 10 minutes. Similarly, you can remove the seeds from dates and soak them in hot water.
Melt the jaggery in water until completely dissolved and you remove impurities if any.
Take the dates in a mixer jar, add water and grind them to a smooth paste.
Extract the thick pulp from tamarind and keep it aside.
Run all the ingredients for the Khajur Imli Chutney through a sieve to remove chunks.
Then mix together in a pan, bring to a boil.
Let it start to a rolling boil, add red chili powder, fennel, kala namak, and cumin powder, and simmer until the chutney thickens.
Allow it to cool down completely before transferring it to an air-tight container.
This chutney stays good for a week.
Substitutions & Variations
Adding all the spice powders in this Khajur Imli Chutney I have listed is as per your choice. While making this Meetha Chutney, you can skip fennel powder if it's not available. However, the roasted cumin powder adds a good flavour and should not be skipped.
Instead of grated jaggery, if you have jaggery syrup you can use that as well.
This Khajur Imli Chutney stays good for a week when refrigerated in an airtight container.
You can even make the individual ingredients ahead and make the final chutney just when you need to make the chat.
While soaking the ingredients for this Khajur Imli Chutney always use as little water as possible or else you will end up boiling it for a longer time to get the thick chutney.
Once you extract the tamarind pulp, run it through a sieve to remove unwanted stuff from it.
Always use a dry spoon while handling the Meetha Chutney if you wish to store it for a longer period. The best will be to remove the quantity needed and use it.
Khajur Imli Chutney | Meetha Chutney | Sweet Dates and Tamarind Chutney
- 3 tablespoon Tamarind seedless (approx 1 big lemon size)
- 1/2 cup Dates pitted approx 10 nos
- 1/2 cup Jaggery grated
- 2 cups Water
- 1 teaspoon Fennel powder
- 1 teaspoon Cumin Seeds Roasted
- 1/8 teaspoon Kala Namak
- 1/2 teaspoon Red Chilli Powder
- Wash the tamarind and soak it in hot water for 10 minutes. Similarly, you can remove the seeds from Dates and soak them in hot water.
- Melt the jaggery in water until completely dissolved and you remove impurities if any.
- Take the dates in a mixer jar, add water and grind them to a smooth paste.
- Extract the thick pulp from tamarind and keep it aside.
- Run all the ingredients through a sieve to remove chunks.
- Then mix in a pan, bring to a boil.
- Let it start to a rolling boil, add red chili powder, fennel, Kala namak, and cumin powder, and simmer until the chutney thickens.
- Allow it to cool down completely before transferring it to an air-tight container.
- This chutney stays good for a week.