Tamarind Date Chutney Recipe (Meethi Chutney)
ou 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!
Servings 4 cups
Calories 52kcal
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.
Nutrition
Calories: 52kcal | Carbohydrates: 13.3g | Protein: 0.3g | Fat: 0.1g | Sodium: 299mg | Potassium: 302mg | Fiber: 0.8g | Sugar: 11.9g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.2mg
