Imli Khajur Chutney

Nutrition · per serving

Steps

1. 1

   Rinse the tamarind quickly if needed. Add the seedless tamarind, pitted dates, jaggery, water, and chopped ginger to a small saucepan. Bring to a gentle boil over medium heat.

   50 g seedless tamarind80 g pitted dates40 g jaggery300 ml water10 g fresh ginger, roughly chopped
2. 2

   Lower the heat and simmer for 10-12 minutes, stirring once or twice, until the tamarind softens fully, the dates are plump, and the jaggery has dissolved. The liquid should smell sweet-sour and slightly spicy.

3. 3

   Remove from the heat and let the mixture cool for about 5 minutes, just enough so it blends safely. This short rest also helps the tamarind loosen further.

4. 4

   Transfer the mixture to a blender. Add the ground roasted cumin, Kashmiri chili powder, black salt, and fine salt, then blend until very smooth. If needed, add 1-2 tablespoons extra water only to help the blades move; the chutney should be pourable but thick.

   2 g ground roasted cumin1 g Kashmiri chili powder2 g black salt1 g fine salt
5. 5

   Pass the blended chutney through a fine sieve back into a bowl or clean pan, pressing well with a spoon to extract all the pulp. This gives the classic smooth chaat-style texture.

6. 6

   Taste and adjust consistency if needed: for dipping, keep it thick; for drizzling over chaat, thin with a little water. Serve at room temperature or chilled.

Origin & History

Imli Khajur Chutney is a classic North Indian condiment widely used in chaat, where its sweet, tangy flavor balances spicy, salty, and crunchy elements. Tamarind has long been used across the Indian subcontinent for sourness, while dates and jaggery add depth and mellow sweetness. The chutney became a staple in street food culture because it is versatile, inexpensive, and keeps well.