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Date Tamarind Chutney

Date Tamarind Chutney, an ultimate sweet tangy chutney for all the Indian chaats/samosa/sandwiches etc.
Prep Time10 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Indian

Ingredients

  • 15 Pitted Dates
  • 3 tbsp Jaggery
  • 1 tsp Fennel Seeds
  • 3 tbsp Tamarind Concentrate
  • 1 tsp Roasted Cumin Powder
  • ½ tsp Black Salt
  • ½ tsp Kashmiri Red Chili Powder
  • Ice Cubes

Instructions

  • Place Pitted Dates, jaggery and fennel seeds with ½ cup of water in a pressure cooker. Do 3-4 whistles if using Indian pressure cooker, cook on high pressure for 6 minutes and NPR fully if using Instant Pot. You can simply boil it in a stove top pot with a bit more water until dates get completely mushy.
  • Once you have boiled dates, let it cool down a bit. Place it in a blander along with all the water it was boiled in.
  • Add in rest of the ingredients in the same bladder. Blend it completely smooth. It should end up like a thick paste, you can certainly thin it down with cold water if you like.
  • This chutney freezes very well, if you are freezing it keep it thick. Stays good in the freezer for upto 3 months, and good in refrigerator for upto a week.