Sweet Tamarind or Imli Ki Chutney Recipe | Tamarind and Dates Chutney
Imli Ki Chutney or Sweet Tamarind Chutney one of the quintessential chutney for (Indian) Chaats and Snacks like Samosa and Bread Pakora..
Imli ki Chutney, is a lip smacking, sweet, tangy and slight spicy chutney made with Tamarind and (with or without) Dates/Khajur.
Also, known as TAMARIND AND DATES CHUTNEY(IMLI AUR KHAJOOR KI CHUTNEY. In local dialects it is also known as Meethi Chutney for Chaats.
This Chutneys is very flavourful and perks up the flavour of lot of dishes.
Tamarind is Imli in Hindi, is widely used for making chutney that is used in chaats like Bhelpuri, Dahi Vada/Bhalle, Aloo Tikki and served with Indian snacks like Samosa, Kachori(Matar Ki Kachori, Rajasthani Pyaaz Ki Kachori), Pakoras(Bread Pakora) and so many more.
Most of Indian chaats or Snacks are incomplete without this sweet chutney.
Kheeti Meethi Imli ki Chutney as it is popularly, is adds up the flavor in any dish when used in balance. It is very easy to prepare but one should use the right mix of spices else, the taste can go for a toss.
Also, known as Sonth or Saunth in North parts of India as we add dry ginger powder go it. Dry Ginger Powder not only adds to the taste but also it is made with Tamarind or Imli (in hindi). You can also add Dates/Khajur to it, as I make it.
Chutneys of India
Chutneys are an essential part of Indian Cuisine. We have so many different variations in chutneys, some are consumed fresh and others can be preserved for long.
Chutney in local Hindi is derived from Hindi word that means to Lick.. literally one feels licking off the plate 😉 whatever is served with this sweet and tangy Chutney.
Chutneys are made with different fruits and vegetables with or without lentils. There are sweet and spicy chutneys, tangy and spicy and salty and spicy. There are Dry Chutney Powders like this Flaxseed Chutney Powder or Podis (from South India). Every region has it's own chutney made in special way with special ingredients. Like Coconut Chutney and it's variations are from South Indian States. Peanut Chutney with Garlic and Red Chilli from Maharashtra.
If you like Chutneys or want to try some checkout these amazing Chutneys from the blog.
Aam aur Sirke ki Chutney(from Raw Mangoes and Cranberries),
Roasted Bell Pepper and Tomato Garlic Chutney
Make Imli Ki Khatti Mitthi Chutney at home
Make Tamarind Chutney at home is super easy. I always make it at home and never remember even mom buying it from outside. She always made a batch of it especially around the festival time and served it with Dahi Vadas and other snacks.
Though there are lot of packs and brands available, but it is better to prepare at home. Commercial products are loaded with sugar and other preservatives so it better to avoid. And it gets ready within few minutes.
What I need to make Tamarind/Imli ki Chutney at home
Dried block of Tamarind(prefer seedless) available at grocery stores. Handful of Dates, Jaggery(block or powder) and spices.
In place of Tamarind block, you can also use tamarind paste.(Check Recipe Notes)
Spices used in chutney are Hing, Cumin Seeds, Roasted Cumin Powder, Fennel Seeds, Red Chilli Powder are a must add on.
When making a small batch you can add fresh ginger. Or you can also add ginger Powder(Snoth). Use Black Salt/Kala Namak or Himalayan Pink Salt (preferred choice).
The spices used in the chutney hep in aiding the digestion process. So, apart from enhancing the taste of snacks, this chutney is also helps in digestion of heavy and fried snacks.
How long we can store Tamarind/Imli ki Chutney
Tamarind Chutney can be refrigerated for about 1 month in refrigerator and frozen for about 6 months. You can freeze chutney in small muffin cups, then keep in air-tight freezer friendly box. Or, freeze in small individual boxes.
Thaw frozen chutney in refrigerator before using it.
How to make Tamarind/Imli Ki Chutney
- Prefer seedless tamarind and dates to make Chutney.
- Soak tamarind in lukewarm water for 10-20 mins.
- Also, soak dates in warm water to soften.
- When using Dates, adjust the amount of Jaggery as dates are already have natural sugar.
- Use Gluten-free Asafetida/Hing for GLUTEN-FREE VERISON.
To make Roasted Cumin powder, dry roast Cumin Powder in a pan on medium heat. Once aroma of roasted seeds starts to come, switch off the gas and transfer roasted cumin seeds in a separate bowl or dish to cool.
Grind to fine powder and store in an air tight container and use as required.
Tamarind/Imli Ki Chutney
Ingredients
- ½ Cup Dried Tamarind(Packed) prefer seedless
- ½ Cup Seedless Dates
- 1 tsp Jeera /Cumin Seeds
- ¼ tsp Hing/Asafeotida
- 1 tsp Dry Ginger Powder
- 1-2 tsp Red Chilli Powder
- ¼ Cup Jaggery (Powder)/Coconut Sugar
- Black Salt as per taste Himalayan Pink Salt
Instructions
Chutney with Pressure Cooker
- In a pressure cooker add dried tamarind,finely chopped dates and about 1 cup water.
- Close the lid and cook till 2 whistles.
- Let the pressure release naturally, open the lid. Once the tamarind and dates mix. cools down, sieve it.
- Mash with masher or blend to a fine puree.
- Stays good in refrigerator for about a month.
- To freeze, pour chutney in ice cube tray.
- Keep frozen chutney cubes in zip lock or freezer safe container. Stays good for about 6 months,
Chutney without Pressure Cooker
- Soak tamarind pulp and dates separately in warm water for about 20 mins.
- Mash tamarind pulp with hands and in a bowl of water and separate the pulp from fibers. Sieve the pulp.
- In a blender or grinder, puree the soaked dates.
- Keep the pulp of tamarind and dates puree in a bowl.
Tempering the Chutney
- In a kadhai/pan, heat oil on medium heat, add asafeotida,cumin seeds.
- When seeds crackle, add sieved pulp, add about ½ Cup water , keep to boil on medium heat.
- Add salt, dry ginger powder, red chilli powder and mix.
- Add jaggery (powder) and mix.
- Let the mixture boil till it starts getting thick.
- Cook till the chutney starts getting glossy.
- Once done, take off the heat , cool and keep in an airtight bottle.
Notes
- If skipping Dates from Recipe, add about half cup of jaggery/coconut sugar.
- Use Gluten-free Asafetida/Hing for GLUTEN-FREE VERISON.
- You can adjust the consistency of chutney by adding more water.
Do try and make a batch of this Sweet Tamarind Chutney and use it while making your favorite chaats or snacks. Whenever you make it do give your feedback, or get in touch with me if you have any queries.
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