Date Tamarind Chutney (Imli Chutney Recipe)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
6 mins
-
Cook Time
6 mins
-
Total Time
9 mins
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Servings
8 (yield: 2 cups)
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Calories
96 kcal
-
Course
Condiments
-
Cuisine
Indian
Date Tamarind Chutney (Imli Chutney Recipe)
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Exploding with the perfect balance of sweet, tangy, and spicy flavors, this heavenly Tamarind Date Chutney is a must-have condiment for any Indian-inspired feast. I’ve made it the perfect consistency for drizzling on chaats, adding to pani puri, and it can be used as a dip for everything from pakoras to papadums.
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Ingredients
- 1 ½ cups boiling water
- 10 Medjool dates pitted
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon Kashmiri red chili powder
- ⅓ cup tamarind concentrate
- ¼ teaspoon kala namak black salt or regular salt
- ½ teaspoon ginger grated
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Instructions
- Place the pitted medjool dates in a medium bowl. Pour the boiling water over the dates and let them soak and cool for 15 minutes until they are very soft.
- While the dates are soaking, toast the cumin and fennel seeds for 2-3 minutes in a dry skillet over medium heat. Shake the pan occasionally and toast the seeds until they are fragrant and begin to pop. Remove from heat and set aside to cool.
- Once the dates have softened, transfer them along with the soaking water to a blender pitcher, the toasted seeds and all remaining ingredients.
- Blend on high for 90 seconds, or until the mixture is completely smooth. If you use the chutney as a sauce and it is too thick for your preference, add a little more water to achieve a pourable consistency. If you want to make it thicker, simply reduce it in a saucepan over low heat for 20-30 minutes until it reaches your desired consistency.
- Transfer the tamarind-date chutney to a serving bowl or jar for storage. This chutney can be refrigerated and stays fresh for up to two weeks when stored in a clean airtight container under refrigeration.
Equipments used:
Notes
- 🌟 Soaking Success:
- 🌟
- Ensure dates are fully softened by soaking them in hot water for at least 15 minutes, especially if they're very dry. They should squish effortlessly between your fingers.
- 🔥 Toasting Tips:
- 🔥
- Toast cumin and fennel seeds just until fragrant and slightly golden to avoid bitterness. Remove them promptly from the pan to prevent them from cooking further, especially if your pan is thick and retains heat.
- 🌶️ Custom Chutney:
- 🌶️
- Experiment with spices like cinnamon or chili flakes to customize your chutney. Adjust the consistency by adding water for a thinner sauce or reducing over low heat for a thicker texture.
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.1g
Sodium
75mg
(3%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
50IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8(yield: 2 cups)
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 75mg | 3% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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