Sweet, tangy, spicy and gloriously sticky, this tamarind date Chutney aka Imli Chutney is simply legendary! 20 minutes and some classic Indian ingredients is all you need to make a month's supply of this this vegan demigod of condiments.
Spoon some of it over your Dahi Chana Chaat or team it up with your Moong Dal Vadas.
Making spice mixes and seasonings is my newest obsession. I've used my homemade Tajin seasoning as a sprinkle for freshly cut fruits and to add that kick of heat to SO many different recipes, and my newest Instant Rasam powder has helped me whip up a quick Rasam and Rice meal in minutes.
So of course, I had to try another classic, staple that I knew you guys would love and make over and over again.
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What's So Great About the Recipe?
The recipe itself is incredibly easy. Once you have all the ingredients ready, it's pretty much dumping everything into the pot and letting it cook.
My favorite part about it is that it is naturally vegan and gluten-free, which makes it great for when I'm entertaining guests who have food restrictions. And of course, let's not forget that it yields a batch that lasts for weeks, if not longer- just like my hot honey butter.
Recipe Ingredients
Tamarind: I used tamarind pods since I had those handy. If you live in a part of the world where you can't find these, use tamarind concentrate for similar results.
Dates: Any variety of soft dates should do the trick. Medjool and Delget Noor are two good options to pick from.
Jaggery: To sweeten the sauce, and for the texture. You can use jaggery powder or brown sugar (if you can't find jaggery).
Spices: I used a mix of red chili powder (for the heat), pink salt, cumin powder, coriander powder, fennel powder and my homemade ginger powder.
See recipe card for quantities.
Cumin spice is a staple in Indian cuisine and is an absolute must-have ingredient for the curry spice mix.
Substitutions & Variations
- To add a fun kick of flavor to the Imli Chutney, add some homemade Chaat Masala into it towards the end, after you've taken it off heat.
- Add a pinch or two of smoked paprika into the chutney along with the other spices to lend a deeper, smoky flavor to it.
How to Make Tamarind Date Chutney
Step 1: In a pot, combine dates, tamarind pulp, jaggery and the spices.
Step 2: Bring the mixture to a boil and let it simmer for a few minutes. Once cool, remove the seeds.
Step 3: Transfer the mixture to a blender and blend to a smooth paste.
Step 4: Strain and pour in a glass jar. Refrigerate and serve for up to 3 weeks.
💭Top Tip
If you don't have these individual spice powders, dry roast each of these spices on a pan over medium heat, let them cool and then grind them together (or separately).
How to Store Leftover Tamarind Date Chutney
Store your leftover tamarind date chutney for up to 6 weeks in the refrigerator. Just make sure you use a clean glass jar or container to store it, and use a dry, clean spoon to spoon it out.
I usually make a batch that lasts me 3-4 weeks, along with my date syrup.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- It's best to use dates that are naturally soft and plump. If the dates you're using are on the drier side, soak them in some hot water for 10-15 minutes to rehydrate them, and then use them for the recipe.
- If you can't find dates, use soaked raisins as an alternative. Sometimes, when I don't have fresh dates, I end up using my homemade date sugar or date puree.
- Adjust the consistency of the chutney to your liking. I prefer having this sticky, thick syrup. If you prefer a runny, slightly thin chutney, add more water to the pot.
- If the chutney has turned too runny, add it back to the pot and let it simmer over low heat for 10-12 minutes or until it thickens.
- Taste and adjust as you go. Once the chutney seems to thicken a bit, give it a quick taste. Add more jaggery if you want it to be sweeter, or add more tamarind pulp if you love that tangy kick.
How to Use Tamarind Date Chutney
Serve the chutney as a dipping sauce to pair with your crunchy pakoras and snacks. I love teaming it up with my Cashew Pakoras and baked potato Samosas. I've also thoroughly enjoyed dipping my roasted Indian sweet potatoes into this chutney!
You can also use it as a drizzle over your grilled meats and as a marinade for your BBQs. Whenever I'm grilling pineapple chunks, I spoon some of this wicked delicious chutney over it. It's just a next-level delicious appetizer that I can't get enough of.
Recipe FAQs
Yes, you can! Simply transfer it to a freezer-safe container and freeze it for up to 6 months.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this tamarind date chutney or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Tamarind Date Chutney
Ingredients
- 1 cup dates
- 1 cup jaggery
- 1 cup tamarind pulped
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
- ½ teaspoon pink salt
- 1 teaspoon ginger powder
Instructions
- In a pot, combine dates, tamarind pulp, jaggery and the spices.
- Bring the mixture to a boil and let it simmer for a few minutes. Once cool, remove the seeds.
- Transfer the mixture to a blender and blend to a smooth paste.
- Strain and pour in a glass jar. Refrigerate and serve for up to 3 weeks.
Notes
- It's best to use dates that are naturally soft and plump. If the dates you're using are on the drier side, soak them in some hot water for 10-15 minutes to rehydrate them, and then use them for the recipe.
- If you can't find dates, use soaked raisins as an alternative. Sometimes, when I don't have fresh dates, I end up using my homemade date sugar or date puree.
- Adjust the consistency of the chutney to your liking. I prefer having this sticky, thick syrup. If you prefer a runny, slightly thin chutney, add more water to the pot.
- If the chutney has turned too runny, add it back to the pot and let it simmer over low heat for 10-12 minutes or until it thickens.
- Taste and adjust as you go. Once the chutney seems to thicken a bit, give it a quick taste. Add more jaggery if you want it to be sweeter, or add more tamarind pulp if you love that tangy kick.
- If you don't have these individual spice powders, dry roast each of these spices on a pan over medium heat, let them cool and then grind them together (or separately).
