This Date and Tamarind Chutney, also known as Khajur Amli ni Chutney, is a sweet chutney that accompanies many Indian foods such as Chaat, Khaman Dhokla, and Samosas and Kachoris.
Gujarati Date and Tamarind Chutney
Indian Chaat is not complete without lashings of finger-licking chutneys. Our go-to chutneys are Date and Tamarind Chutney, Green Coriander and Mint Chutney and Red Garlic Chutney.
This Gujarati style Imli and Date Chutney is safe to eat during fasting as it does not contain any tempering. It is also vegan and gluten-free.
Date & Tamarind Chutney aka Meethi Imli Chutney, Sweet Tamarind Chutney, Khatti Meethi Chutney or Imli Khajoor ki chutney!
What are Chutneys
Chutney is a sweet or spicy condiment or sauce that accompanies many foods in Indian Cuisine. Chutneys are designed to enhance and lift the flavours of the foods it is eaten with.
Chutneys can be made from a vast array of ingredients such as fruit and vegetables.
In the past, chutneys would be ground with a mortar and pestle but these days, electric blenders have taken out all of the back-breaking work!
What is the difference between Gujarati Imli Chutney and other Imli Chutneys
In Gujarati Amli ni chutney, the chutney is only made of 3 ingredients – dates, tamarind and jaggery. There is no tempering in chutney. Also, no dry mango powder is added.
What does Tamarind chutney or Tamarind Sauce taste like
It taste sweet, sour/tangy with a mild spicy kick from the chilli powder.
Ingredients for Imli Chutney with Dates
- Tamarind or Amli/Imli available in most of the British and Indian supermarkets or online in form of a slab. You can use both varieties with seeds or seedless. To save the time use seedless varieties.
- Dates, any variety of dates works fine.
- Jaggery – Jaggery comes in many different forms such as small blocks, bite-size pieces or in powder form.
- Red Chili powder (optional) for less spice version use Kashmiri red chilli powder.
- Ground cumin and coriander aka Dhaniya and Jeera Powder (optional)
In the market you’ll find the tamarind in many different forms such as with the seeds, without the seeds or pulp.
Step-by-step Method to make Imli Chutney
1. Place seeded dates, jaggery and tamarind in a pan with water on medium heat.
2. Bring it to boil, then simmer for 5-8 minutes.
3. Let it cool at room temperature.
4. Now blend into any Blender jar until smooth.
5. Sieve and add salt and spices.
6. Chutney is ready to serve or store.
Imli and Date Chutney Microwave Method
Instead of cooking the chutney on the hob, you can place the ingredients in a microwave-proof dish.
First add the dates, imli and some water to the bowl and cook in the MW on high heat for 5-7 mins.
Then add the jaggery and cook again on high for around a minute. The steps are then the same as above.
Tip – use a bowl that is large or has tall sides to prevent the mixture from over-spilling in the microwave! It will save you a lot of cleaning up!
Imli Chutney No-Cook Method
If you have a little more time on your hands (well done for being prepared!) then you can also make this chutney, no cooking required.
Simply place the dates, imli and jaggery into lukewarm water for a few hours (around 5-6 hours) and then you can blend the chutney as usual.
Which dates can I use?
Any dates that you can get your hands on work well in this recipe. We have used Medjool dates which are easily available in most supermarkets or grocery stores.
What can I use instead of Dates
If you do not have dates available to use, to give the sweetness to the chutney you can use extra jaggery than is normally required.
If you cannot find jaggery, you can use either brown, white sugar or light muscovado sugar.
To sweeten the chutney, you could also use agave syrup.
Consistency of Amli Chutney
Instant Pot Tamarind Date Chutney
If you own the Instant Pot, make Imli Ki Chutney in the Instant Pot. The best part of using the instant pot for chutney is that it does not require pre-soaking any of the ingredients. It’s dump and go recipe.
Place tamarind and jaggery along with water in the Instant Pot liner.
Close the lid and make sure the valve is on sealing position.
Select Manual mode or High pressure cooker for 9 minutes.
Let pressure release naturally (around 12 minutes)
Allow the mixture cool completely before blending.
Use hand blender or food processor and blend it until you get a fine paste.
Strain the paste through sieve. If the paste is very thick, you may add little water.
Add salt and spices, mix well.
Use straight away or store in a jar for later use.
The shelf-life of Tamarind-Date Chutney
Imli chutney stays fresh for up to 2 weeks if stored in an airtight container and kept in the fridge, also it is freezable for up to 6 months in the freezer.
How to thicken Tamarind Chutney
Tamarind chutney can be thicken very easily by simmering over the stove or in the instant pot by selecting SAUTE mode. Keep stirring frequently.
Do not add any thickening agents such as corn flour or arrowroot.
Can I preserve Imli ki Chutney
Absolutely yes! to preserve Imli Ki Chutney for longer period, simply cook the chutney (after blending and straining) in a pan until it resembles a thick paste consistency.
Once cooled, store it in a jar and keep it in the refrigerator for up to 6 months.
Some people adds a pinch of citric acid to increase the shelf-life of Khajur Imli Ki chutney.
How to freeze Tamarind-Date Chutney
Pour the chutney in to the ice cube tray, leave it in the freezer until frozen.
Once frozen, remove the chutney cubes and place them in a freezer-proof container or zip-lock bag and keep in the freezer.
Whenever any recipe requires Imli chutney, simply defrost a couple of cubes in a microwave (it takes a couple of minutes) or let it defrost by itself by leaving it in a bowl on the kitchen worktop. (it may take 40-50 minutes to defrost)
Tips
Remove as much as seeds from the tamarind pod if possible, so your blender/mixer doesn’t have to work hard to make pulp.
If your recipe requires thinner version of Imli ki Chutney, add little water.
What to eat with Date & Tamarind Chutney
- Smashed Potato Chaat
- Khasta Aloo Matar Kachori Gujarati Style
- Pani Puri
- Chilli, Garlic & Lime Mogo (cassava)
- Bhel puri
- Air fryer Punjabi Samosa Puffs
- Papdi Chaat
- Leftover Khaman Dhokla Chaat
- Hash Brown Pineapple Chaat
- Dahi Vada (Gujarati style)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
How to make Imli Chutney
Ingredients
- 100 gram tamarind pulp
- 75 gram dates
- 100 gram jaggery
- 1 teaspoon ground cumin and coriander
- ½ teaspoon red chilli powder
- pinch salt
Instructions
- Firstly, remove seeds from the tamarind pulp and dates.
- In a pan add approximately 200ml water along with the tamarind, dates and jaggery.
- Bring it to boil on a medium heat then simmer it about 5-8 minutes.
- Turn off the heat and let the mixture cool.
- Transfer the mixture into the blender and blend it until you get a smooth pulp, add little water if the pulp is very thick.
- Strain the mixture using a sieve.
- Discard the strings and other kinds of bits which left behind in the sieve.
- Add salt, chilli powder and ground cumin and coriander.
- Let it cool completely before store it in the sealed jar.
Notes
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Note:- This post was originally posted in September 2010 but I have updated the post since with newer photos and content.
Lizet Flores de Bowen
Wednesday 19th of February 2020
Your pictures are always mouth watering! I have all the ingredients and I'll give your recipe a try in a few days. Can't wait to try it!
jcookingodyssey
Friday 21st of February 2020
Thanks Lizet, let us know if you do try it :)
Unknown
Sunday 25th of February 2018
Loved this post Jagruti, and I am bookmarking it. all these chutneys look so tempting!
Nammaruchi.blogspt.com
Friday 17th of September 2010
Love them all so tasty and mouth watering!
Satya
Thursday 16th of September 2010
ahaaaa somany tempting chutney ...i love all of them ..yummy
Satyahttp://www.superyummyrecipes.com
San
Wednesday 15th of September 2010
Colorful chutneys jags .Wish i could have some dosas n some vadas handy with them .Wonderful job.