Kajur Imli Ki Chatni / Date Tamarind Chutney (Chaat)

Kajur Imli Ki Chatni / Date Tamarind Chutney (Chaat) by DK on May 15, 2018

Sweet Tamarind Chutney Recipe | Imli Ki chatni for Dhokla, Dahi Vada, Chaat

Apart from the mint and coriander chutney (green chutney for chaat), this is another condiment I love having in my fridge. Date and Tamarind chutney is a classic Indian condiment that's goes with practically many dishes. Its highlight usage is with Chaats - Indian street food. Paired along with Green chutney, it defines sublime. It completes a dish. The dates and jaggery provide the different sweet notes while the tamarind gives it that tang. The chilli and cumin powder provide the heat and bridge the predominant sweet-sour flavors together. Tamarind Chutney is also used for many savories, but my personal choice is this sweet and sour version.

Its a bonus that this addictive chutney has also nutrients. Between the tamarind, dates and jaggery we are provided with chockfull of minerals and vitamins. I love using it on my wraps (like Paneer Moong Kathi Roll), tea time snacks (like Dhokla, Kachori etc) and chaats. Very quick to put together especially when you use a pressure cooker. You can do this over stove top as well. Takes around 15-20 minutes in that case as against 6 minutes in this version.

Cook time: Under 15 min
Prep time: No cook time
Yields: Around 3 cups

Ingredients

1 cup deseeded Dates
1/4 cup deseeded Tamarind (with fibre removed)
1/2 cup powdered Jaggery
1/2 tsp Chilli Powder (or as needed)
1 tsp Cumin Powder
Salt to taste

Method

1. Place the tamarind, jaggery and dates in a 2L pressure cooker.

2. Add 1 cup water,

3. or just enough to cover the contents.

4. Close the lid with the weight and cook on high flame. That is the flame should just about cover the bottom of the pan. Make sure it does not reach the sides since it would cause burning of the handles.

5. Cook for 2 whistles , around 6 minutes.

6. Switch off the heat and let the pressure settle down.

7. This is how it looks upon opening.

8. Add rest of the ingredients along with 1-1/2 cups water and blend to a smooth puree. You can either use a hand blender or transfer to a food processor. Do a taste test and adjust the seasoning to your preference.

This lasts ages in your fridge. Make sure you store it in an air tight container. I find that covering it with a plastic wrap and then closing it with a lid increases its shelf life. Also, make sure to use a dry spoon every time you use it.