Tamarind Date Chutney Recipe - Instant Pot Pressure Cooker
User Reviews
5
Tamarind Date Chutney Recipe - Instant Pot Pressure Cooker
Description
The Tamarind Date Chutney recipe uses tamarind, dates, and jaggery cooked together under high pressure to soften and blend flavors quickly. The Instant Pot’s porridge mode cooks the ingredients evenly, after which the chutney is mashed or blended. Straining removes any solids, resulting in a smooth chutney base.
Adding cumin powder, ground ginger, red chili powder, and black salt gives the chutney a complex spice profile characterized by earthy, slightly spicy, and savory notes. Golden raisins are stirred into the strained chutney, contributing occasional sweetness and texture contrast.
This chutney is stored refrigerated in an airtight jar and keeps for up to a month. It can be used as a condiment with various dishes or as a dip. A variation includes making it with tamarind and jaggery alone by doubling the jaggery quantity to maintain sweetness. The recipe balances tangy tamarind with date and jaggery sweetness and layered spices.
Ingredients
- 1 cup tamarind seedless, aka Imli
- 1 cup dates pitted (~10 if using Medjool dates)
- 1 cup jaggery powdered
- 2 cup water
- 1 teaspoon cumin powder aka Jeera powder
- 1 teaspoon ground ginger
- 1 teaspoon red chili powder adjust to taste (optional, Mirchi powder
- 1 teaspoon black salt or Salt, aka kala namak
Instructions
- Add tamarind, dates, jaggery and water to the instant pot. Close lid with vent in sealing position.
- Set the instant pot to porridge mode at high pressure for 10 minutes. Let pressure release naturally.
- Stir well and mash using a masher. You can also blend if the tamarind is completely seedless.
- Place a mesh strainer over a bowl. Work in batches to stain the tamarind date pulp. Press with the back of a spoon or with clean hands (if it is cool enough to handle).
- Add the ginger, cumin, red chili powder and black salt to the strained chutney. Stir it well.
- Transfer chutney to a clean glass air tight jar and store in the refrigerator. This chutney stays well in refrigerator for up to a month.
Notes
- You can prepare this chutney using tamarind and jaggery only by doubling the jaggery amount, omitting dates; the method remains the same.
- Store the chutney in an airtight container in the refrigerator for up to one month for best quality and flavor retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 39g | 13% |
| Sodium | 10mg | 0% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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