This sweet and sour tamarind chutney is made with dates and jaggery to be used as a dip for Indian street foods.

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Tamarind Date Chutney Recipe known as Imli ki chutney is that sweet and sour dip served with Indian street food like samosa, aloo tikki, chat, pakoda, kachori etc. This easy recipe will teach you just in 3 steps how to make tamarind date chutney at home.

This sweet and sour tamarind chutney is made with dates and jaggery to be used as a dip for Indian street foods.

WHAT IS TAMARIND CHUTNEY or IMLI KI CHUTNEY?

Many friends here in the USA, have asked me about that brown sauce served with chaat at Indian restaurants. Friends, that brown sauce is Imli (Tamarind) ki Chutney. And hey, you can call it samosa chutney too since samosa is invariably served with two dips – green chutney (coriander-mint chutney) and tamarind date chutney. The green chutney is spicy and the tamarind chutney is sweet and tangy. Without the combination of these chutneys the street foods never taste the same.

WHY YOU WILL LOVE THIS IMLI KI CHUTNEY RECIPE

  • Easy to make. Just 3 steps
  • Stays in refrigerator for about a month
  • Use as a marinate for sea food
  • A versatile dip
  • Vegan & Gluten Free

INGREDIENTS USED IN MAKING TAMARIND DATE CHUTNEY

TAMARIND – I have used seedless tamarind. Tamarind is so easily available in Indian stores. You can use tamarind pulp in place of tamarind. However, use less water.

DATES – Dates are optional. But I have used dates to add more taste, sweetness and texture to my tamarind chutney. Medjool dates taste best.

JAGGERY – I have used jaggery in this recipe as it adds a nice and unique taste to the chutney. If you cant find jaggery, then use sugar while preparing Imli Chutney.

CHILI POWDER

SALT

CUMIN POWDER and FENNEL POWDER – Dry roast cumin and fennel and then coarsely grind them. These add authentic flavors to the chutney.

If you are like me and prefer your chutneys extra hot then give this Fiery Hot Tomato Chutney or Chili-Garlic Chutney a try. These chutneys go really well with BBQ chicken or even Tandoori Fish dishes along with other Indian street foods.

HOW TO MAKE TAMARIND DATE CHUTNEY

Cook seedless tamarind, seedless dates with water on a low heat for 10 minutes or till the tamarind and dates soften and become mushy. Keep stirring at regular intervals. 

Add jaggery, chili powder, cumin powder, fennel powder, salt and mix well. Continue to simmer for 5/6 minutes.

Remove the pan from heat and keep on the counter until it is cooled properly. Once its cool, grind the mixture into a smooth paste. Tamarind chutney can be stored in refrigerator for up to a month.

SERVING IDEAS

This tamarind chutney is a must have condiment/dip for almost all the Indian street foods. However, you don’t have to limit its usages just to samosa, chaat, kachori or pakodas. You can use this tamarind chutney as a marinade for fish or other sea food.

STORAGE IDEAS

You can easily store tamarind chutney in the refrigerator for 4 to 5 months. You can even freeze it to last longer. Simply thaw before using.

This sweet and sour tamarind chutney is made with dates and jaggery to be used as a dip for Indian street foods.
This sweet and sour tamarind chutney is made with dates and jaggery to be used as a dip for Indian street foods.

Tamarind Date Chutney Recipe (Imli Ki Chutney)

MyYellowApron
Tamarind Date Chutney is that sweet, sour and spicy chutney served with Indian street food like samosa, aloo tikki, chat, pakoda, kachori etc. This easy recipe will teach you just in 3 steps how to make tamarind date chutney at home.
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Prep Time 5 mins
Cook Time 15 mins
Course Chutney, condiment, Dip, Side Dish
Cuisine Indian

Equipment

  • Deep bottomed pan
  • Mixer Grinder

Ingredients
  

  • 1 Cup Dates pitted and chopped
  • 1 Cup Seedless Tamarind
  • 3/4 Cup Jaggery or Sugar
  • 2 Cups Water
  • 1 Tbsp. Chili Powder
  • 1 Tsp Roasted Cumin powder** (See Notes below)
  • 1 Tsp Roasted Fennel powder** (See Notes below)
  • Salt to taste

Instructions
 

  • Cook seedless tamarind, seedless dates with water on a low heat for 10 minutes or till the tamarind and dates soften and become mushy. Keep stirring at regular intervals. 
  • Add jaggery, chili powder, cumin powder, fennel powder, salt and mix well. Continue to simmer for 5/6 minutes.
  • Remove the pan from heat and keep on the counter until it is cooled properly. Once its cool, grind the mixture into a smooth paste.

Notes

How to make Cumin and Fennel powder for tamarind chutney –
Dry roast 1 tsp cumin and 1 tsp fennel on low heat in a non stick pan for 2 to 3 minutes.
Switch off heat and let the cumin and fennel cool down
Once cool down, using a mortar and pestle, coarsely grind the cumin and fennel. 
 
Keyword Imli Ki Chutney, Inli Khajoo Ki Chutney, Chutney, Tamarind Chutney, Mithi Chutney, Sounth
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