Tamarind date chutney, also known as Imli Chutney, is a delicious and popular condiment in Indian cuisine used in chaats preparation and as a dipping sauce for snacks or other dishes.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 30
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1/2 cup tamarind (seedless)
  • 1/2 cup dates (pitted, ~12 dates (~6 if using Medjool dates))
  • 1/2 cup jaggery (grated, (or brown sugar))
  • 2 cups water

Spices

  • 1/2-1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon dry ginger powder
  • 1/2 teaspoon saunf powder (optional (i did not use it))
  • 1/2 teaspoon black salt ((or regular salt))

Method

  1. In a kadai or pot, add tamarind (seedless), pitted dates, powdered jaggery along with 2 cups of water.
  2. Boil them until they turn soft and mushy. It will take around 10-12 minutes. You may add an extra ½ cup of water if the tamarind date mixture needs more water to soften.
  3. Next, add all the spices like, red chili powder, cumin powder, coriander powder, dry ginger powder, and black salt. Stir well and cook for another 2-3 minutes until all the flavors are absorbed.
  4. Once the chutney has thickened to your desired consistency, Turn off the flame and let the mixture cool completely to room temperature.
  5. Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender to blend.
  6. Place a sieve (fine mesh strainer) over the bowl and add the pureed tamarind mixture. Using the back of spoon or spatula, strain the tamarind and date pulp, discarding the fibers left in the strainer.
  7. Date tamarind chutney is ready to be served.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.