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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
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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 69.91 calories per serving with 0.4g of protein, it's a beginner-friendly recipe perfect for condiment.
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.