Tamarind Date Chutney
A luscious sweet and tangy chutney made from tamarind and dates, delicately spiced with cumin and a whisper of black salt. This classic North Indian condiment is the soul of chaat, drizzled over samosas, aloo tikki, and papdi chaat for that signature street-food flavor.
For 8 servings
- prep
Soak the tamarind.
Place the tamarind pieces in a bowl with 250 ml warm water. Let soak for 2 hours until soft. Once softened, mash the tamarind with your fingers to release the pulp.
- simmer · ~12 min
Cook the dates.
In a saucepan, combine the chopped dates with the remaining 250 ml water. Bring to a simmer over medium heat and cook for 10-12 minutes until the dates are completely soft and mushy.
TIPStir occasionally to prevent the dates from sticking to the bottom. - mix
Strain the tamarind pulp.
Pour the soaked tamarind mixture through a fine mesh strainer set over the saucepan with the cooked dates. Use the back of a spoon to press and extract all the pulp, leaving the fibers and seeds behind. Discard the solids.
- simmer · ~15 min
Simmer with jaggery and spices.
Add the grated jaggery and salt to the tamarind-date mixture. Bring to a gentle simmer and cook for 10-15 minutes, stirring frequently, until the chutney thickens to a pouring consistency. It should coat the back of a spoon.
TIPThe chutney will thicken further as it cools, so aim for a slightly thinner consistency than you want in the final product. - mix
Finish with roasted cumin and black salt.
Remove the saucepan from heat. Stir in the roasted cumin powder, black salt, and red chili powder. Mix well and let the chutney cool completely to room temperature.
- serve
Store or serve.
Transfer the cooled chutney to a clean glass jar. Drizzle over chaat, samosas, or pakoras. Store refrigerated for up to 2 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the tamarind in warm water for the full 2 hours to ensure it softens completely for easy pulping.
- 2Use a fine-mesh strainer and press firmly with a spoon to extract maximum pulp without any fibers or seeds.
- 3Cook the chutney until it lightly coats the back of a spoon; it will thicken significantly as it cools.
- 4Add the roasted cumin and black salt only after removing from heat to preserve their distinct aromas.
- 5Store in a clean, dry glass jar in the refrigerator for up to 2 weeks; the flavor deepens after a day.
Adapt it for your goals.
Spicy Tamarind Date Chutney
Increase the red chili powder to 1/2 teaspoon or add a finely chopped green chili while simmering for a fiery kick that pairs well with samosas and pakoras.
Ginger Garlic TwistGinger-Garlic Twist
Add 1 teaspoon of grated fresh ginger and 1 crushed garlic clove along with the jaggery for a more savory, depth-rich chutney that works beautifully with grilled meats.
Minty Tamarind ChutneyMinty Tamarind Chutney
Blend in 2 tablespoons of fresh mint leaves after cooling for a herbaceous, cooling variation that brightens up chaat and dahi vada.
Low Sugar VersionLow-Sugar Version
Reduce the jaggery to 30 g and replace with 1/4 teaspoon stevia or monk fruit sweetener for a less sweet chutney that still retains its tangy character.
Jain Friendly ChutneyJain-Friendly Chutney
This recipe is naturally Jain-friendly as it uses no onion or garlic; ensure the jaggery is sourced from a Jain-certified brand to avoid any hidden animal products.
Why this is on our healthy list.
Rich in Natural Sugars
Dates and jaggery provide unrefined sweetness with trace minerals like iron, magnesium, and potassium, making this a more nutrient-dense alternative to white-sugar chutneys.
Digestive Aid from Tamarind
Tamarind contains tartaric acid and dietary fiber, which can help stimulate digestion and relieve mild constipation when consumed in moderation.
Mineral Boost from Black Salt
Black salt (kala namak) is a source of sulfur compounds that can aid digestion and add a unique savory flavor without excess sodium compared to regular table salt.
Antioxidant Spices
Cumin and red chili powder contain antioxidants like cuminaldehyde and capsaicin, which may help reduce oxidative stress and support overall immunity.
Frequently asked questions
Yes, use about 3 tablespoons of concentrated tamarind paste and skip the soaking step; reduce the added water by 50 ml to maintain the right consistency.
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