Meethi Chutney Recipe | Sweet Tamarind & Date Chutney | Jaggery & Imli Chutney | Kitchenstagram
Tamarind Date Chutney, popularly called Imli Khajur chutney, is a classic Indian condiment loved for its rich sweet and sour flavour. It is prepared by gently cooking tamarind pulp with dates, jaggery, sugar and aromatic spices until it turns glossy and slightly thick. The result is a smooth, pourable sauce that adds depth and contrast to many Indian snacks.
This chutney plays an essential role in popular chaat dishes such as Dahi Vada, Bhel Puri, Sev Puri and Katori Chaat, where it is paired with spicy green and garlic chutneys to create layer of flavour. It is equally delicious served alongside crispy treats like Samosa, Aloo Tikki, Pakoda and Kachori.
In many Indian homes, dried tamarind is commonly used, though ready-made paste or concentrate works well too-just balance the sweetness and thickness accordingly. The flavour beautifully combines tanginess with mellow sweetness and a gentle warmth from spices.
Stored in a clean, airtight jar in the refrigerator, this chutney keeps well for several months, making it a convenient staple to enhance everyday snacks and festive platters.
Serving Suggestions:
Imli Date Chutney adds a sweet and tangy punch to everyday snacks and festive treats. Serve it alongside crispy favorites like aloo pakora, samosa, Matar ki Khasta Kachori or Aloo tikki for an extra burst of flavour. It also makes a fun twist wit potato wedges or french fries.
Drizzle it generously over chaat dishes such as Dahi Vada, Sev puri, Pani puri, dahi puri or Bhel Puri. You can also stir it into yogurt or sprinkle it over salads to enhance the taste with a delightful sweet-sour touch.
Storage Tips:
Store the prepared chutney in a clean, airtight glass jar and refrigerate it to maintain freshness and flavour. It stays good for up to a week when chilled properly. For longer storage, divide it into small portions and freeze for up to 2-3 months. Thaw overnight in the refrigerate and stir well before serving.
This sweet and tangy blend of dates, tamarind and jaggery is widely used in popular chaat dishes like pani puri and bhel puri. Known as saunth chutney in many parts of North India, it adds a delicious finishing touch to street-style snacks.
Ingredients
1 cup Tamarind Pulp, seedless
1 cup Dates, seedless & soaked
1 cup Jaggery, chopped
1 tsp Ginger Powder
1 tbsp Roasted Cumin powder
1 tsp Salt
1 tsp Black Salt
1 tbsp Kashmiri Red Chili Powder
Water
Preparation
- Step 1: Soak tamarind pulp in water for 20-30 minutes. Soak the dates for overnight or microwave for 5 minutes.
- Step 2: Once soaked, transfer them to a grinder jar & blend into a smooth, lump-free paste, add more water if required. The strain the tamarind-date paste and discard any fibrous bits from tamarind.
- Step 3: In a pan combine strained tamarind-date paste, ginger powder, cumin powder, salt, black salt, chili powder and jaggery, stir to combine.
- Step 4: Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer, stirring at regular interval for 30-40 minutes.
- Step 5: Turn off the heat and let the chutney cool completely. The chutney will thicken as it cools. Store in a sterilized jar and refrigerate for up to 2 weeks or freeze for longer storage.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.