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Gujarati Khajur Imli Chutney (Date Tamarind Chutney)

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.

a glass ramekin filled with imli chutney and placed on a concrete tile

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.

trio of chaat chutneys - imli chutney, green chutney and red garlic chutney in separate glass jars

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

imli chutney ingredients - dates, tamarind pulp, coriander cumin powder, red chili powder and jaggery
  • 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.

step by step instructions for how to make imli date chutney

4. Now blend into any Blender jar until smooth.

5. Sieve and add salt and spices.

6. Chutney is ready to serve or store.

step by step instructions for how to make imli chutney - the chutney is strained through a sieve
 

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

For BHEL PURI puri make it little runny but to serve it with pakora, samosa, kachori or Dhokla keep it thicker like tomato ketchup.

 

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.

Gujarati Date and Tamarind Chutney is served in a glass jar

What to eat with Date & Tamarind Chutney

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!

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a jar of imli chutney placed on a round black tray

How to make Imli Chutney

Hayley Dhanecha
This easy imli chutney is made with only 5 ingredients and comes together in minutes. This classic Indian condiment combines tamarind, dates, jaggery, and Indian spices. Use as a dipping sauce for Indian appetizers or in chaat recipes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dip
Cuisine Gujarati, Indian
Servings 30 servings
Calories 27 kcal

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

You can use ready made tamarind pulp to save time.
If you don’t have jaggery, use brown or light muscovado sugar.

Nutrition

Nutrition Facts
How to make Imli Chutney
Amount per Serving
Calories
27
% Daily Value*
Fat
 
0.03
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.002
g
Monounsaturated Fat
 
0.01
g
Sodium
 
1
mg
0
%
Potassium
 
37
mg
1
%
Carbohydrates
 
7
g
2
%
Fiber
 
0.4
g
2
%
Sugar
 
6
g
7
%
Protein
 
0.2
g
0
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook

Note:- This post was originally posted in September 2010 but I have updated the post since with newer photos and content.

Recipe Rating




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.