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Tamarind chutney in a small gray bowl with a spoon scooping some sauce out. Dried medjool dates in the background

Imli Khajur Chutney (Tamarind Date Sauce)

Shri Repp
Imli khajur chutney also known as date tamarind sauce is a thick sweet, sour, and tangy condiment that is used for chaats or as an excellent dipping sauce. 
5 from 1 vote
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Cook Time 30 minutes
Course Sauces
Servings 1 cup

Equipment

Ingredients
 

  • 6 medjool dates pitted
  • ½ teaspoon fennel seed powder ground from fennel seeds
  • 1 ½ cups water
  • 30 grams tamarind pulp found in a large dried block
  • 2 tablespoons jaggery powder
  • 2 tablespoons dark brown sugar
  • ¼ teaspoon cumin powder
  • 1 teaspoons ground ginger powder
  • ½ teaspoon chaat masala
  • ¼ teaspoon Kashmiri chili powder
  • ⅛ teaspoon sea salt

Instructions
 

Prep Ingredients

  1. Remove the seeds from the center and tough end from the 6 medjool dates.
  2. Grind enough fennel seeds in either a mortar and pestle or spice grinder to yield ½ teaspoon fennel seed powder

Main Steps

  1. Heat 1 ½ cups water until it comes to a simmer. 
  2. Take two large bowls. Add pitted dates to one bowl and add 30 grams tamarind pulp to the other bowl. Pour roughly half of the water in each bowl and allow dates and tamarind to soak and soften in hot water for 15-20 minutes.
  3. Once the water in the tamarind bowl is cool enough to touch, squeeze the tamarind pulp in between your fingers until the tamarind water turns brown. The pulp will break down as you squeeze it. Using a strainer, strain the water mixture into a medium pot and leave behind the seeds and fibrous material in the strainer. 
  4.  Add the contents of the date and water bowl into a food processor. Blend on high speed until the dates become a fine puree. 
  5. Add pureed dates, 2 tablespoons jaggery powder , 2 tablespoons dark brown sugar, ½ teaspoon fennel seed powder, ¼ teaspoon cumin powder, 1 teaspoons ground ginger powder, ½ teaspoon chaat masala, ¼ teaspoon Kashmiri chili powder, and ⅛ teaspoon sea salt to the same pot containing the tamarind water. Turn the stove to medium-high and allow the liquid to come to a rolling boil. Boil the liquid for approximately 15 minutes or until the tamarind date chutney reduces into a thick syrup.
  6. Turn heat off and allow the chutney to cool before storing it away in an airtight container to use. Chutney will last up to a month in the fridge. 
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Notes and Tips

  • Fennel usually sells as seeds so simply use a mortar and pestle or a spice grinder to grind the seeds into a powder. 
  • Jaggery powder can be easily found online or at your local Indian store. You can alternatively substitute palm sugar, moscavado sugar, or dark brown sugar for jaggery.
  • Tamarind pulp can easily be found online or at your local Indian store. Check out this blog on how to substitute tamarind concentrate or lime juice for tamarind pulp.
  • This recipe easily doubles or triples. I love making a large batch to store away in the fridge or freezer. 
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!