Khajoor imli ki chutney - a versatile Indian sauce made with dates, tamarind and jaggery.It has sweet, tangy and mild spicy flavour with pleasing aroma of roasted cumin and fennel. You can use this for any chaat preparation, Dahi bhalley, with fritters or pakodas, samosas and so on. Not only chaats or snacks, but yes, you can relish this Khatti-meethi (sour n sweet) chutney with you simple meal of dal rice and even khichdi along with some pickle. This chutney can easily be stored in clean airtight jar or container for 3 months, in-fact even beyond (tried and tested). So get ready, make them in bulk the way I did and enjoy it as and whenever you want…lets go through how I did it…
Ingredients:-
2 cups, dates, pitted, washed and roughly chopped
â…“ cup, tamarind pulp ( I have used my home made tamarind pulp)
1 cup, jaggery
1 tsp, cumin seeds
¾ tsp, fennel seeds
2 tsp, chili powder (I have used Kashmiri red chili powder
1 tsp, ginger powder( sonth)
¾ tsp, black salt
1 tsp, white vinegar
2 cups of water
Method:-
Soak chopped dates in 2 and half cups of warm water for 45 minutes.
Dry roast cumin seeds and fennel seeds together. Grind it to a coarse powder and keep it aside
In a heavy bottom pan, add soaked dates along with water in which dates were soaked and jaggery.
Bring it to boil, add tamarind pulp, roasted cumin-fennel powder, black salt and sonth.
Simmer on low heat for 20-25 minutes. Dates should get soft after 25 minutes. Take it off the heat and cool.
Put the prepared chutney in blender and blend it to a pulse 2-3 times. Pour back into the pan and cook for another 6-8 minutes, consistency should be thick creamy but pourable. Add vinegar and mix well.Take it off the heat and cool completely.
Pour it in a clean air tight container and store it in a refrigerator for 3 months. Use it as and when required
Soak chopped dates in 2 and half cups of warm water for 45 minutes.
Dry roast cumin seeds and fennel seeds together. Grind it to a coarse powder and keep it aside
In a heavy bottom pan, add soaked dates along with water in which dates were soaked and jaggery.
Bring it to boil, add tamarind pulp, roasted cumin-fennel powder, black salt and sonth.
Simmer on low heat for 20-25 minutes. Dates should get soft after 25 minutes. Take it off the heat and cool.
Put the prepared chutney in blender and blend it to a pulse 2-3 times. Pour back into the pan and cook for another 6-8 minutes, consistency should be thick creamy but pourable. Add vinegar and mix well.Take it off the heat and cool completely.
Pour it in a clean air tight container and store it in a refrigerator for 3 months. Use it as and when required
Note:-
Adjust the seasonings as per your requirement. Add tamarind and chili powder as per your preference depending upon how sour and spicy you want the chutney to be.
if you find the consistency too thick, you may add little water and cook for few more minutes to get creamy-pouring consistency such that it coats back of the spoon.
divya says
what if we don't have ginger powder? is it a must? can't we grate ginger and add?
Farrukh Aziz says
Skip it Divya 🙂
divya says
Thank you, Farrukh 🙂
Farrukh Aziz says
Thanks Bilal 🙂
Fatema Aziz says
Just what I needed... Loved d recipe.. Was gonna make a simple khajoor paste n store it.. Now will make a cnj style chutney..!! Thanx...
secondlastsupper says
just look at those pictures, i could dive into it right now 🙂