Dates Tamarind Chutney Recipe, How to make Tamarind Dates Chutney Recipe | Chaat Recipes

September 04, 2015

Sweet tangy chutney made with tamarind, dates and jaggery that is often accompanied with Indian chaat snacks. This Dates Tamarind Chutney Recipe is what I have been making very often and regularly. I learnt it from one of the TV channel and have been following this recipe since then, very easy and tasty chutney. Good going as a side dip with snacks.

This sweet chutney can be had for making chaat items like aloo-paneer bread pakoda, papdi chaat, aloo tikki and even pakora-bhajiya. Its a one stop chutney recipe solution for all your chaat and fried savory snacks.

Make it and store it in the refrigerator in an airtight container. Stays good for about 15-20 days.

If you don’t have seedless dates then there is another variation of this chutney made only with dry dates which I made and posting today. I made both the variations at home both of them has same taste.

If you are looking for more chutney recipes then do check Tamarind chutney, coconut-tomato chutney, onion-tomato chutney, and coriander chutney.

Let's begin Dates Tamarind Chutney Recipe process with step by step pictures.

Ingredients :

Seedless tamarind - 1/2 cup
Seedless or seed dates or dry dates - 1/2 cup
Powdered or grated jaggery - 1/2 cup or adjust as per your taste
Water - 2 cups
Roasted cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry ginger powder - 1/2 tsp (optional)
Red chili powder - 1/4 tsp or 1/2 tsp
Black salt as required

How to make Fresh Roasted Cumin seeds powder ?

First roast the cumin seeds in a small saucepan/tawa over low heat and ground into a powder. The fresh aroma of roasted and grind cumin is awesome..

Preparation Method :

1. In a pan, take the dates and water. This step for Dry Dates - In a pan, boil the water with dry dates for 15 minutes. After dates properly cooked then take the seeds from dates and cut it in small-small pieces. You skip this step, followed the recipe step same.

2. In a pan, cook the seedless dates, tamarind and water for about 8-9 minutes on a low flame till they soften.

3. Now add the powdered jaggery and continue to cook.

4. Let the jaggery dissolve and the mixture thicken a bit. Add all the spice powders - red chili powder, coriander powder, dry ginger powder(optional) and roasted cumin powder.

5. Stir & simmer for a further 1-2 minutes more. Season with salt.

6. Let the chutney mixture cool down.

7. In a chutney grinder or small blender, grind the this whole mixture till smooth.

8. Strain the chutney through a strainer. Store the tamarind date chutney in an airtight bowl or container in the refrigerator