Sweet Tamarind Chutney With Dates

Tangy, sweet and spicy tamarind chutney, once tasted can’t be forgotten.

Here is a brilliant easy, quick yet delicious recipe to make this mouthwatering at home using your Easy Pot. Stovetop instructions are included too!

Hand holding a spoon of tamarin chutney which is accompanied by Khaman
Tamarind Date Chutney

What’s tamarind chutney?

Tamarind is a widely used fruit in Indian cuisine known for its tang. It’s used across the Indian subcontinent in a wide range of curries, dips, and drinks. One in every of my favorite ways to make use of this fruit is to make this sweet tamarind or imli chutney made with tamarind (imli), dates (khajur) and jaggery (gud or gur) as its key ingredients. 

It is identical sweet, tangy brown chutney that accompanies most Indian street food together with the marginally spicy green chutney. 

Make this: Fingerlicking green chutney recipe – perfect for Indian street food.

Is tamarind sauce a relish or a chutney?

There may be plenty of debate about what’s chutney and what’s a relish.

Different groups have different theories, but probably the most common thought is that chutney is nice, made with fruit and has a sauce-like texture and consistency. Whereas, relish is manufactured from vegetables which have been chopped effective or grated to create a dish that’s savory and rough-textured. One other thought is that relish falls more within the pickle range of dishes while the chutney is more like a variety or a sauce.

So far as Indians are concerned, the word chutney comes from the Sanskrit word ‘chatni’ which accurately means to lick. The word was anglicized to the current type of chutney. In India, chutney is a skinny sauce or paste of many various ingredients ground together. The ingredients will be fruits or vegetables or each. Briefly, there isn’t any marked difference in what will be called a chutney and what a relish.

While we are able to debate about it, one thing we’re certain of is that the Indian tamarind sauce is unquestionably a chutney and never a relish.

The best way to make tamarind date chutney

The method to make this chutney is pretty straightforward – add all of the ingredients to a pressure cooker and cook them till it softens. Puree, strain and funky it down. Here’s the method explained intimately – 

  1. Run your fingers through the seedless tamarind and take away any seeds, in case you find any.

  2. Add all of the ingredients within the Easy Pot. Close the lid. Set the steam valve to sealing.

  3. Pressure cook on high for 8 minutes.

  4. When the cooking cycle is complete, release pressure by moving the steam valve to the venting position.

  5. Remove the lid. Use an immersion blender to puree the mixture. If using a blender, allow the tamarind-date mixture sauce to chill down for at the least 10 minutes before pureeing it.
  6. The puree needs to be smooth with none coarse bits so sieve the mixture using a strainer or a cheesecloth to get that texture if needed. Use the back of your spoon to lock the straining process when using a strainer.
  7. Let the mixture completely cool down. Refrigerate for as much as a month or freeze for about 6 months.

Stovetop instructions

I even have used an Easy Pot to lock the method but you can make this chutney over stovetop too. All you should do is bring the ingredients to boil. It will soften the dates and tamarind. Take off heat after which puree and strain the mixture. 

A collage of images depicting step by step images to make tamarind date chutney
Tamarind date chutney – step-by-step

Notes / Suggestions

  1. The quantity of water can vary depending on how thick or thin you would like the tamarind sauce to be. I prefer it to be able to use and that’s why I take advantage of 3 cups. 
  2. The preferred ratio to make tamarind date chutney is to take tamarind, dates, and jaggery in a 1:1 ratio. This ratio doesn’t work each time just because the tanginess of tamarind that is accessible in your area can vary. That’s the reason I take advantage of about 1/2 cup of tamarind to each 3/4 cup of dates and jaggery. 
  3. While I even have used wet seedless tamarind, you can use every other version as well but like I even have said before use a small amount, to start with. 
  4. You’ll be able to substitute black salt with table salt. Black salt adds a pleasant tang to the dish. 
  5. I prefer using powdered jaggery – it’s such a timesaver. You can even add chunks of jaggery but it surely is difficult to estimate the precise quantity you’ll need. 
  6. You should utilize strainer but I feel a cheesecloth will likely be faster since you’ll be able to squeeze it to get the juice strain out faster.

The best way to make tamarind chutney without dates

You’ll be able to totally skip dates if you would like to. I’m pretty sure the Indian street vendors do it too because dates will be expensive. Substitute dates with an equal amount of jaggery to make a  

How long are you able to keep tamarind chutney within the fridge

The tamarind sauce has a reasonably long shelf life whether it is stored properly. You’ll be able to keep it within the refrigerator for a month or more. It may even be made prematurely and frozen in serving sized portions for several months.

What to serve with sweet tamarind chutney?

This brown chutney also popularly called is commonly served together with cilantro chutney as an accompaniment to Indian snacks. Serve it with pakora, samosa, or with cutlets as a dip or drizzle it over the Indian chaat dishes resembling this corn bhel. It’s sweet and savory, spicy, and tangy taste will add a zing to any dish.

An overhead shot of tamarind date chutney served in a glass bottle
Tamarind Chutney

Should you are on the lookout for more chutney recipes, here’s a group that goes well with Indian breakfast and snacks –

  1. Red chili chutney – a spicy and tangy chutney perfect for south Indian snacks.
  2. Coriander chutney – This green chutney is ideal for street food.
  3. Lehsun chutney – This zesty garlic chutney is what makes vada pav so tantalizingly good. It has an extended shelf life and also you’ll find that it’s an excellent method to amp up your meals.
  4. Coriander-mint chutney – A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food. 
  5. Coconut chutney – Most South Indian breakfast and snacks can’t do without coconut chutney – a coconut-based dip that all of us like to dunk our idli and dosas in.
  6. Andhra style Peanut chutney – Should you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is an ideal accompaniment to piping hot idlis, vadas, or dosas. 

Got a latest Easy Pot? Take a look at the links below to benefit from your pressure cooker –  
Hand holding a spoon of tamarin chutney which is accompanied by Khaman

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Easy Pot Tamarind Date Chutney

Here is a brilliant easy, quick yet delicious tamarind date chutney recipe to make this mouthwatering dip at home using your Easy Pot.

Prep Time : 5 mins

Cook Time : 5 mins

Pressure constructing time : 10 mins
Servings : 32 tablespoons

Prevent your screen from going dark

  • Run your fingers through the seedless tamarind and take away any seeds, in case you find any.

  • Add all of the ingredients within the Easy Pot. Close the lid. Set the steam valve to sealing.

  • Pressure cook on high for 8 minutes.

  • When the cooking cycle is complete, release pressure by moving the steam valve to venting position.

  • Remove the lid. Use an immersion blender to puree the mixture. If using a blender, allow the tamarind-date mixture sauce to chill down for at the least 10 minutes before pureeing it.

  • The puree needs to be smooth with none coarse bits so sieve the mixture using a strainer or a cheesecloth to get that texture if needed. Use the back of your spoon to lock the straining process when using a strainer.
  • Let the mixture completely cool down. Refrigerate for as much as a month or freeze for about 6 months.

Stovetop instructions
I even have used an Easy Pot to lock the method but you can make this chutney over stovetop too. All you should do is bring the ingredients to boil. It will soften the dates and tamarind. Take off heat after which puree and strain the mixture. 
  1. The quantity of water can vary depending on how thick or thin you would like the tamarind sauce to be. I prefer it to be able to use and that is why I take advantage of 3 cups. 
  2. The preferred ratio to make tamarind date chutney is to take tamarind, dates, and jaggery in a 1:1 ratio. This ratio doesn’t work each time just because the tanginess of tamarind can vary. That’s the reason I take advantage of about 1/2 cup of tamarind to each 3/4 cup of dates and jaggery. 
  3. While I even have used wet seedless tamarind, you can use every other version as well but like I even have said before use a small amount, to start with. 
  4. You’ll be able to substitute black salt with salt. Black salt adds a pleasant tang to the dish. 
  5. I prefer using powdered jaggery – it’s such a timesaver. You can even add chunks of jaggery but it surely is difficult to estimate the amount you’ll have. 
  6. You should utilize strainer but I feel a cheesecloth will likely be faster since you’ll be able to squeeze it to get the juice strain out faster.

The best way to make tamarind chutney without dates

You’ll be able to totally skip dates if you would like to. I’m pretty sure the Indian street vendors do it too because dates will be expensive. Substitute dates with an equal amount of jaggery to make a date free version of tamarind chutney. 

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you could have health issues, please work with a registered dietician or nutritionist.

Serving: 1tablespoonCalories: 30kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 38mgPotassium: 24mgFiber: 1gSugar: 7gVitamin A: 14IUCalcium: 5mgIron: 1mg


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