Chutneys are Indian dips. Smooth and flavorful, a spoonful is enough to pep up any dish on your plate! When imli and khajur are combined in the best possible way they make one of these chutneys. Tamarind date chutney is my favorite among all the chutneys I make, be in the dosa chutneys or tomato chutney or green chutney. Well, this and green chutney might come at par too :). However, this chutney has a PERFECT balance of tanginess and sweetness. This imli chutney can be served with samosa, pakora or can be used to jazz your chaats.
Tamarind/Imli: It is available in different forms. You can even get the readymade tamarind pulp. But what I recommend for this recipe is clean and good quality packed tamarind. This chutney is a good way to include tamarind in the diet. And I insist on including imli in a balanced way in our diet because tamarind has various benefits. It has antibiotic and anti-inflammatory properties. It is used to cure sore throat and sunstroke. There are several vitamins in it.
Dates/Khajur: Good quality khajur should be used for this chutney recipe. I have yet to try making imli chutney with dried khajoor.
Jaggery: Another ingredient adding the sweetness and balancing the flavors is jaggery. All three main ingredients are used in the same ratio.
Spices: Not many spices have been used for this recipe. However, the ones mentioned should not be skipped. Red chili powder, dry ginger powder, asafetida, and obviously salt to taste have been used.
I am a big fan of chutneys. I always have at least 4-5 chutneys in my fridge. Each of these is a must: green chutney, tamarind chutney, garlic chutney and one or the other recently tried one.
I prepared this chutney for my Dabeli recipe. You can use it for any of your snacks chaat recipes.
1.This recipe makes 3 cups of chutney.
2.In a cooking pan add ½ cup each of tamarind, dates and jaggery. Plus add the spices i.e. 1 tsp Kashmiri red chili powder, 1 tsp dry ginger powder (saunth), ¼ tsp asafetida (heeng) and salt to taste.
3.Add 1 and ½ cup of water.
4.Now cook on low to medium flame for 10 minutes or till the ingredients get dissolved.
5.Cool it. Blend.
7.Check and adjust the seasoning and consistency.
8.Store in an air tight container. Ready to use. I used it for my dabeli.
PREP TIME 5 minutes
COOK TIME 151 minutes
TOTAL TIME 20 minutes
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