The dates and tamarind chutney is made often in my home, as it is loved by all. It is the most popular chtney of northern India.
This recipe yields about 1½ cup of chutney. Make it and store it in a glass air tight jar. It stays good for months in refrigerator. Take it out and eat whenever you feel like.
Meethi chutney can be served as a dip with Kachori, Samosa or batata vada. This is a one stop recipe for all your chaat and fried savory snacks; No chat is complete without drizzling few spoons of this tangy chutney. On each festival or celebration, it is the first thing to make before starting to make savory snacks. I always keep jar full of tamarind chutney in my refrigerator. Along with tamarind chutney, the spicy green mint chutney is also a must with the chaat.
Step by step recipe of Khajoor imli ki chutneyTake ½ cup tamarind and soak it in ½ cup of water for about 30 minutes.Remove the seeds from dates and tamarind. Take the soaked tamarind, grated ginger and 10-12 dates in the pressure cooker. Pressure cook with 1 cup of water for 2 whistles on medium heat.
When this cools down, blend with the hand blender. Alternately you can mash well with your hands and extract the pulp.
With the help of a strainer, strain the pulp.
Add 1½ tbsp. finely chopped raisins in the strained pulp.
Now add salt to taste, ¼ cup jaggery/sugar and ½ tsp chili powder and ½ to 1 cup of water, depending on the consistency of chutney you want.Simmer the chutney for about 10-15 minutes. Now add ¼ tsp garam masala and 1 tsp. roasted cumin powder and a pinch of cardamom powder.(Here I have not added garam masala as my little one likes the chutney sweet)Give it a boil and turn off the stove.
Let the chutney cool down at room temperature and then refrigerate it in a clean dry glass jar.
Serve as a dip with any starter or as a side dish with stuffed paratha. Add the sweet tangy Dates tamarind chutney to the chaat or indian snack that you make at home.
In this pic the chutney is...