Loading...
The perfect balance of sweet, sour, and tangy flavors in one classic Indian condiment. This tamarind and date chutney is an essential companion for chaat, samosas, and pakoras, bringing every snack to life.
Soak Tamarind and Dates
Extract the Pulp
Cook the Chutney Base
The perfect balance of sweet, sour, and tangy flavors in one classic Indian condiment. This tamarind and date chutney is an essential companion for chaat, samosas, and pakoras, bringing every snack to life.
This indian recipe takes 40 minutes to prepare and yields 16 servings. At 69.95 calories per serving with 0.42g of protein, it's a beginner-friendly recipe perfect for condiment.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add Spices and Simmer
Cool and Store
Increase the red chili powder to 1 teaspoon or add 1/2 teaspoon of crushed red pepper flakes for extra heat.
Add 1/4 cup of raisins or finely chopped dried apricots along with the dates for a different layer of sweetness and texture.
Add 1/2 teaspoon of roasted and coarsely ground fennel seeds (saunf) along with the other spices for a fragrant, slightly anise-like flavor.
Use 1/2 cup of store-bought tamarind concentrate instead of the block. Skip the soaking step and combine it directly with soaked dates and water in the pot.
Tamarind is a good source of polyphenols, which are powerful antioxidants that can help protect the body against oxidative stress caused by free radicals.
Tamarind has been traditionally used as a natural laxative. The spices in the chutney, like ginger and cumin, are also known to support healthy digestion and reduce bloating.
Both dates and jaggery are natural sources of iron, which is essential for producing red blood cells and preventing anemia.
When stored in a clean, airtight glass jar in the refrigerator, this chutney lasts for up to a month. For longer storage, you can freeze it in portions for up to 6 months.
If it's too thin, simmer it for a few more minutes until it reaches the desired consistency. If it's too thick, especially after cooling, stir in a tablespoon or two of hot water until it's just right.
Yes, you can use about 1/2 cup of thick tamarind paste. If using paste, you can skip the soaking step for the tamarind and combine it directly with soaked dates and water in the pot. You may need to adjust the water quantity.
Imli Chutney can be part of a balanced diet in moderation. It contains natural ingredients like tamarind and dates, which offer fiber and antioxidants. However, it is high in natural sugars from dates and added sugar from jaggery, so it should be consumed in small quantities.
One serving (about 2 tablespoons) of this Imli Chutney contains approximately 65-75 calories, primarily from the carbohydrates in dates and jaggery.
Black salt has a distinct sulphurous, pungent smell and taste, which is characteristic of many Indian chaat dishes. It adds a unique tangy flavor that regular salt cannot replicate and is highly recommended for an authentic taste.
This recipe goes great with these complete meals
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
Master the art of making creamy, thick, and tangy homemade curd (dahi) with this foolproof recipe. Using just two simple ingredients, you can create a delicious and healthy probiotic-rich staple, perfect for enjoying plain, making raitas, or adding to curries.
