Date Tamarind Chutney (Khajur Imli Ki Chutney) :
Sweet and sour Date Tamarind Chutney (Khajur Imli Ki Chutney) is a must-have plunge or stir-in blend for numerous Indian snacks. The jaggery, cumin powder, coriander powder, and ruddy chili powder allow it a sweet and spicy kick whereas ginger-garlic-sesame seeds treatment makes it more fragrant and zingy.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 6 servings (1½ cup)\
Ingredients:
| 1/4 cup seedless Tamarind (Imli) |
| 1/2 cup seedless Dates |
| 1/2 cup Jaggery (Gud) |
| 1/2 teaspoon Red Chilli Powder |
| 1/2 teaspoon Cumin Powder |
| 1 teaspoon Coriander Powder |
| 1/4 teaspoon Garam Masala Powder, optional |
| 3 cups hot Water |
| Salt |
| For Tempering |
| 1 Green Chilli, finely chopped |
| 1/4 teaspoon Cumin Seeds |
| 1/2 teaspoon Ginger-Garlic Paste |
| 1/4 teaspoon Sesame Seeds |
| 1½ teaspoons Cooking Oil |
Directions:
1. Chop dates into little pieces. Grind or chop jaggery into little pieces.
2. Drench chopped dates in 3 mugs of hot water for 10 minutes.
3. Include tamarind to drenched dates and bubble them together over moo fire for approx. 8-10 minutes or until dates end up delicate and tender.
4. Turn off the fire and let them cool for 10 minutes. Exchange tamarind, dates, and water in a blender jar and mix until a smooth puree. Put a strainer over a bowl and pour the puree over it.
5. Strain puree through the strainer utilizing the posterior of a spoon to thrust it through a strainer. Dispose of any buildup and exchange it to the same pan.
6. Include jaggery and salt; mix until jaggery is dissolved. Bubble over medium fire for 4-5 minutes. Turn off the fire; blend ruddy chili powder, cumin powder, coriander powder, and garam masala powder.
7. Let it cool at room temperature and exchange it to a bowl. You can make two sorts of tamarind date chutneys, with and without hardening. Hardening is discretionary and the taking after step is for tempering.
8. Warm the oil in a little pan. Include cumin seeds; when they start to crackle, include chopped green chilli, ginger-garlic paste, and sesame seeds; sauté for 30-40 seconds. Turn off the fire and quickly pour the hardening over the arranged chutney, blend well.
Tips and Variations:
- If you need to store chutney arranged with tamarind and date for afterward utilize, at that point plan it without treating and store it in an airtight container in the cooler for up to 1 month.
- Reduce the sum of water to 1 cup to make a thick plunge or include more water to get ready for a weakened dip.
Taste: Sweet and sour
Serving Ideas: In north India, it is known as khajur imli ki mithi chutney and is regularly utilized for making chaats like bhel puri, sev usal, ragda pattice, sev khamani, etc. more delicious.