Learn how to make quick and delicious Sweet Tamarind Chutney recipe with detailed step by step pictures. Date Tamarind Chutney recipe for Chaat, Imli chutney recipe, khajur imli chutney recipe, sweet chutney recipe for chaat – preservative free and delicious homemade sweet chutney for chaat!
Sweet Tamarind Chutney is a popular accompaniment for any street food chaat recipe along with the Green Chutney recipe. It is made with dates, tamarind extract and jaggery, cooked in Indian spices. So it is sweet, spicy and tangy with loads of flavor that can turn anything bland taste terrific. It can be served alongside hot aloo samosas, mixed in with chaat like bhel puri or used in the preparation of papdi chaat, dahi puri, masala puri and so on. Homemade Date Tamarind Chutney for chaat is totally preservative-free, made in bulk and can be stored for over a month.
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Key Ingredients
Tamarind is one of the key ingredients and we will use it to extract a thick juice which goes into making this sweet chutney.
Date is yet another key ingredient and this helps sweeten the chutney, while also adding texture to it.
Jaggery is the other sweet flavored ingredient, that gets this tamarind chutney a syrupy consistency.
Indian spice powders like Red Chilli Powder, Coriander Powder, Cumin Powder & Chaat Masala Powder are also used.
For exact list of ingredients and measurements, check out the recipe below.
Tips & Important Notes for Making Sweet Tamarind Chutney
- Date Tamarind Chutney is simple and easy recipe that is beginner-friendly. It doesn’t take much effort to make a big batch of this and store it, do check out the below notes and tips for good results.
- Tamarind and Dry Dates should be soaked in hot water, for easy and faster soaking.
- I always keep the tamarind extract thick, so that it cooks faster and better.
- Adjust the amount of jaggery depending on how sweet the chutney should be. If you are using wet dates that are sweeter in nature than dry dates, reduce the amount of jaggery.
- Using black salt along with regular salt enhances the taste of the chutney, do not skip it.
Substitutions & Variations
Dates are optional in the sweet chaat chutney, I always add it because I like the texture and flavor.
Along with the spice powders mentioned in the recipe, dry ginger powder can also be added.
Storing & Serving Suggestions
Sweet Tamarind Chutney can be made in bulk and once cooled down, should be stored in an airtight container (preferably glass) in the fridge. It can be stored refrigerated for more than a month and can be used to make chaats or served as a side dish with samosa or kachori.
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Sweet Tamarind Chutney with Step by Step Pictures
In a bowl add ¼ cup tamarind and about ½ cup hot water. Let it soak for about 10-15 mins.
In another bowl add ¼ cup dates (deseeded) and about ¼ cup hot water. Let it soak for about 15-20 mins.
Squeeze and extract thick tamarind juice, discard the pulp.
Grind the soaked dates into a smooth paste.
In a pan heat 1 teaspoon oil and add ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon chaat masala and ¼ teaspoon black salt. Cook for half a minute.
Add the tamarind extract and smooth dates paste. Mix well.
Cook on low flame until it is thick and bubbling.
Add 2 tbsb jaggery. Mix well until it melts. Check for the salt and add more if needed.
Continue to cook on low flame until the chutney is thick and glossy.
When it coats the back of the spoon, remove from heat.
Let it cool down completely before storing it in an airtight glass jar and keep refrigerated for more than a month.
Recipe Notes
- Adjust spices as per preferences.
- Oil is optional and the spice powders can be directly cooked in tamarind extract & dates paste too.
- Dry ginger powder or saunth powder can also be added to this chutney.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Sweet Tamarind Chutney | Date Tamarind Chutney For Chaat
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ¼ cup Tamarind
- ¼ cup Dates
- 2 tablespoon Jaggery
- 1 teaspoon Oil
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Coriander Powder
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Chaat Masala Powder
- ¼ teaspoon Black Salt
- Salt as needed
- Water as needed
Instructions
- In a bowl add ¼ cup tamarind and about ½ cup hot water. Let it soak for about 10-15 mins.
- In another bowl add ¼ cup dates (deseeded) and about ¼ cup hot water. Let it soak for about 15-20 mins.
- Squeeze and extract thick tamarind juice, discard the pulp.
- Grind the soaked dates into a smooth paste.
- In a pan heat 1 teaspoon oil and add ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon chaat masala and ¼ teaspoon black salt. Cook for half a minute.
- Add the tamarind extract and smooth dates paste. Mix well.
- Cook on low flame until it is thick and bubbling.
- Add 2 tbsb jaggery. Mix well until it melts. Check for the salt and add more if needed.
- Continue to cook on low flame until the chutney is thick and glossy.
- When it coats the back of the spoon, remove from heat.
- Let it cool down completely before storing it in an airtight glass jar and keep refrigerated for more than a month.
Notes
- Adjust spices as per preferences.
- Oil is optional and the spice powders can be directly cooked in tamarind extract & dates paste too.
- Dry ginger powder or saunth powder can also be added to this chutney.
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