Chutneys are condiments made with herbs, spices and fruits or vegetables. The sweetness in this chutney comes from dates (khajur) and the tanginess comes from tamarind (imli). This chutney is a perfect complement to the spicy cilantro chutney and the two are used in tandem in many chaat recipes.
- Dates - 10, pitted, soaked in water for about 30 minutes
- Jaggery - 1/2 cup
- Tamarind paste - 1/2 tbsp
- Black salt - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Salt to taste
Bring the soaked dates along with the water to a boil.
Add the rest of the ingredients and cook on low to medium flame for close to 20 minutes. Set aside to cool.
When cool, puree in a blender or food processor.
- If you want, you can strain the blended chutney to get a smooth consistency. I do not do it, because I like the texture the way it is.
- If you want to save some time or don’t have all the ingredients, you can purchase this chutney from your local Indian store. Look for the refrigerated kind.