Tamarind Date Chutney (Meethi Chutney)
You can’t imagine enjoying chaat without this tamarind date chutney, also known as khajur imli ki chutney in Hindi. With its signature sweet and tangy flavor (khatta-meetha), it’s often called meethi chutney and is an absolute must for elevating any snack like samosa, pakora!
About This Recipe
Tamarind date chutney is a popular condiment in Indian cuisine. It’s made with tamarind (imli), dates (khajur), and jaggery or sugar, creating a delicious balance of sweet and sour flavors.
This meethi chutney is a staple in chaat recipes like pani puri, samosa chaat, bhel puri, sev puri, ragda pattice, and dahi vada. It’s also enjoyed as a dip with snacks like pakoras and samosas.
Better than store-bought: Homemade tamarind date chutney tastes far superior to store-bought versions. It’s fresher, free from preservatives or additives, and you can adjust the sweetness and tanginess to your liking.
Make a big batch: I usually prepare a large batch of meethi chutney and freeze the extras. This way, I always have a stash ready to use whenever I need it.
Two Methods to Make Tamarind Date Chutney:
- Stovetop Method: Simmer the ingredients in a saucepan for a flavorful chutney made the traditional way.
- Instant Pot Method: A quicker and hands-off method for the same amazing taste.
Both methods are detailed below, so you can choose what works best for you!
Ingredient Notes
Here is a pic of the ingredients you’ll need to make this meethi chutney recipe.
Step By Step Photo Instructions (With Tips)
- Cook Chutney Ingredients:
Instant Pot Method
Note: I am using the Pot-in-Pot (PIP) cooking method. In this technique, the chutney ingredients are cooked in a separate container placed on a rack inside the Instant Pot. The main dish (e.g., ragda, dal) or water is in the bottom of the Instant Pot liner. This allows for multitasking while cooking multiple components of a meal.
- Take seedless tamarind, pitted dates, jaggery, salt, red chili powder and water in a small container.
- Here in my instant pot, ragda is cooking at the bottom. Otherwise, add around 1 cup of water to the instant pot liner.
- Place a rack in the liner, then place the container with chutney ingredients on the rack. Cover the container loosely with a lid.
- Cover the Instant Pot with its lid and set the valve to the sealing position. Cook on Manual (High Pressure) for 10-12 minutes.
- Allow the pressure to release naturally. Once the pin drops, carefully open the lid.
Stove Top Method
- In a saucepan, combine seedless tamarind, pitted dates, jaggery, salt, red chili powder, and water.
- Cook over medium heat for 10-15 minutes, stirring occasionally, until the dates become soft and mushy.
- If the mixture thickens too much, add a little more water while cooking.
- Grind & Strain Chutney
- Transfer the cooked mixture into a blender jar. Add roasted cumin powder, fennel seeds powder, and dry ginger powder to the blender.
- Blend to get a smooth puree. If needed, add a small amount of water while blending.
- Pass it through a sieve into a bowl. Use a spoon or spatula to press it through, ensuring all the liquid and pulp is extracted.
- Add water as needed during this process, but ensure the chutney has a thick, drizzle-like consistency—not too watery.
Your tamarind date chutney is now ready to enjoy! Perfect for drizzling over chaat or serving as a dipping sauce.
Storage & Freezing Instructions
Refrigerator Storage:
- This tamarind date chutney has an excellent shelf life.
- In an airtight container, it will stay fresh for up to 1 month in the refrigerator.
- If the chutney thickens during storage, simply add a tablespoon of water to adjust the consistency back to your desired texture.
Freezing Instructions:
- Pour the chutney into silicone molds or ice cube trays, cover, and freeze until solid.
- Once frozen, transfer the chutney cubes into a freezer-safe ziplock bag. Make sure to remove as much air as possible to prevent freezer burn, then seal the bag tightly.
- Shelf life: Frozen chutney will stay good for up to 6 months.
Tip: If the chutney doesn’t freeze well (it stays in soft, liquid form), try adding a little more water to the mixture before freezing, as this can help achieve a firmer freezing consistency.
Check Out Other Chutney Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Tamarind Date Chutney Recipe (Meethi Chutney)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- ½ cup Dates, pitted
- ½ cup Tamarind, seedless
- ½ cup Jaggery (Gur)
- 1 + 1 cups Water, + more as needed
- ½ teaspoon Salt, or to taste
- 1 teaspoon Red chili powder
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Fennel seeds powder, saunf powder
- ½ teaspoon Dry ginger powder (sonth or saunth)
Instructions
Instant Pot Method:
- Take seedless tamarind, pitted dates, jaggery, salt, red chili powder and water in a small container.
- Add around 1 cup of water to the instant pot liner. Place a rack, then place the container with chutney ingredients on the rack. Cover the container loosely with a lid.
- Cover the Instant Pot with its lid and set the valve to the sealing position. Cook on Manual (High Pressure) for 10-12 minutes.
- Allow the pressure to release naturally. Once the pin drops, carefully open the lid.
Stove Top Method
- In a saucepan, combine seedless tamarind, pitted dates, jaggery, salt, red chili powder, and water.
- Cook over medium heat for 10-15 minutes, stirring occasionally, until the dates become soft and mushy.
- If the mixture thickens too much, add a little more water while cooking.
Grind & Strain Chutney
- Transfer the cooked mixture into a blender jar. Add roasted cumin powder, fennel seeds powder, and dry ginger powder to the blender.
- Blend to get a smooth puree. If needed, add a small amount of water while blending.
- Pass it through a sieve into a bowl. Use a spoon or spatula to press it through, ensuring all the liquid and pulp is extracted.
- Add water as needed during this process, but ensure the chutney has a thick, drizzle-like consistency—not too watery.
Notes
- You can easily substitute tamarind pulp for seedless tamarind. Simply use the same amount of tamarind pulp that you would typically use for seedless tamarind. It is commonly available in Indian grocery stores.
- When using tamarind pulp, there’s no need to strain the chutney mixture, saving you a step in the process. This makes the preparation even quicker and easier.
Hi! At the Indian restaurant where we always go, they serve samosas with a tamarind sauce. It looks a lot more liquid than your chutney. Is it a different recipe or can I just add more water to it?
yes, it’s the same chutney, just add more water to adjust consistency and add some more salt if you’re thinning it out too much,