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/
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.
Ingredients
- 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)
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.
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!
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.
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.
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!
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Imli Khajur 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 storing in a sealed jar.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in September 2010 but I have updated the post since with newer photos and content.
Imli Khajur 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 storing in a sealed jar.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
So what is Chivda?
Chivda is a crunchy, salty Indian snack mix based on flattened rice…
There are many different takes on what to added to the flattened rice..Some recipes call for thick flattened rice, some for thin. Some recipes omit the rice entirely and base it on cornflakes…
One from the Gujarat area might include Sugar, nuts, dried fruits, and fried potato straws, as well as spices such as turmeric, coriander, cumin and asafoetida. Another version uses mustard seed, curry seed, dried chiles, peanuts, and curry leaves.
You will need :-
- 200 g Sprouted Green Moong Beans
- 100 g Moth ( Matki ) Brown Beans
- 100 g Cornflakes Chivda (Raw)..please dont use CORNFLAKES CEREAL….you can buy this cornflakes in any Indian store
- 75 g Peanuts Unsalted
- 75 g Cashewnuts
- 100 g Almonds
- 50 g Sultanas
- 100 g Thin Sev (Spicy Noodles)…you can make at home or buy from store ( I made at home )
- Few springs curry leaves washed
- 5-6 green Chillies ( Chopped )
- 3-4 tbsp caster sugar (adjust your liking)
- 1 tsp crushed citric acid ( LIMBU NA PHOOL)
- Salt to taste
- Garam Masala, Red chilly powder and CHAAT MASALA ( according to your taste)
- Oil to deep fry
Mehod:- First Heat oil in a deep fry pan on medium heat. When the oil is ready to fry add beans in round Sieve and fry them until they are crunchy…(make sure you keep stirring to cook evenly) about 3-4 minutes. Now fry cornflakes same way..but cornflakes will puff immediately. Drain the oil from cornflakes with the help of a sieve and put it over tissue paper ..Fry all cornflakes let the tissue paper soak extra oil from them.
keep mixing these stuff in a big plate or bowl…On a slow heat now fry peanuts and almonds….add these stuff in a bowl too…Turn the heat off and fry curry leaves and curry patta. Now add all the remaining stuff to cornflakes and beans. Mix really well…When cooled keep it in an airtight containers.
Check out our Diwali Sweet and Savoury Recipes
